Caldo de Albóndigas
Caldo de Albóndigas
Ingredients
For the Albóndigas (Meatballs)
- 1 pound ground beef
- 1/3 cup rice
- 1/4 cup onion, chopped
- 1/4 cup cilantro, chopped
- 1 egg
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1/2 teaspoon garlic powder, to taste
- 1 pinch oregano
For the Broth/Sauce
- 3 tomatoes, quartered
- 1 piece onion
- 1 garlic clove, large
- 1 tablespoon tomato bouillon, (Knorr Caldo de Tomate)
- 1 tablespoon chicken bouillon, (Knorr Caldo de Pollo)
- 1 sprinkle cumin
- 1 cup water, for blending
- 3 chipotle peppers in adobo sauce
- 1 tablespoon oil, for cooking the sauce base, as needed
- 6 cups water, for the soup base (up to 8 cups)
For the Vegetables
- 2 corn cobs, cut into pieces
- 1 potato, peeled and cut into large chunks
- 3 carrots, peeled and cut into large chunks
- 2 calabacitas (zucchini), cut into half-moon pieces
- 1 head cabbage, cut into pieces
- 1 teaspoon salt, to taste, for vegetables
- 1/4 cup fresh cilantro, for garnish, chopped
Instructions
- 1
In a large bowl, combine the ground beef, rice, 1/4 cup chopped onion, 1/4 cup chopped cilantro, egg, salt, pepper, garlic powder, and a pinch of oregano. Mix thoroughly with a wooden spoon until all ingredients are well combined.
⏱️ 10 min
- 2
Using a small scoop or your hands, portion the meat mixture and roll it into balls. Aim for approximately 22 meatballs of similar size.
⏱️ 10 min
- 3
In a blender, combine the 3 quartered tomatoes, 1 piece of onion, 1 large garlic clove, 1 tablespoon tomato bouillon, 1 tablespoon chicken bouillon, a sprinkle of cumin, and 1 cup of water. Blend until the mixture is smooth.
⏱️ 5 min - 4
Add the 3 chipotle peppers in adobo sauce to the blender with the tomato mixture. Blend briefly again, just enough to incorporate the chipotles into the sauce.
⏱️ 1 min
- 5
In a large pot, add 1 tablespoon of oil over medium heat. Pour the blended sauce into the pot. Add 6 to 8 cups of water to the pot, using the blender pitcher to rinse out any remaining sauce and ensuring all flavor is transferred.
⏱️ 2 min
- 6
Bring the soup base to a boil. Carefully add the prepared meatballs to the boiling soup using a slotted spoon. Add the 2 corn cobs (cut into pieces). Cover the pot and cook for 10 minutes.
⏱️ 10 min•🌡️ 212
- 7
After 10 minutes, remove the lid. Add the 1 peeled and cut potato and the 3 peeled and cut carrots to the pot. Cover the pot and cook for another 5 minutes.
⏱️ 5 min•🌡️ 212
- 8
After 5 minutes, remove the lid. Add the 2 calabacitas (zucchini, cut into half-moon pieces) and the cut cabbage. Add salt to your liking and a bunch of fresh cilantro. Stir gently to combine. Cover the pot and cook for a final 5 minutes.
⏱️ 5 min•🌡️ 212
- 9
The Caldo de Albóndigas is ready. Ladle into bowls and garnish with additional fresh chopped cilantro if desired. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Caldo de Albóndigas
For the Albóndigas (Meatballs)
- 1 pound ground beef
- 1/3 cup rice
- 1/4 cup onion, chopped
- 1/4 cup cilantro, chopped
- 1 egg
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1/2 teaspoon garlic powder, to taste
- 1 pinch oregano
For the Broth/Sauce
- 3 tomatoes, quartered
- 1 piece onion
- 1 garlic clove, large
- 1 tablespoon tomato bouillon, (Knorr Caldo de Tomate)
- 1 tablespoon chicken bouillon, (Knorr Caldo de Pollo)
- 1 sprinkle cumin
- 1 cup water, for blending
- 3 chipotle peppers in adobo sauce
- 1 tablespoon oil, for cooking the sauce base, as needed
- 6 cups water, for the soup base (up to 8 cups)
For the Vegetables
- 2 corn cobs, cut into pieces
- 1 potato, peeled and cut into large chunks
- 3 carrots, peeled and cut into large chunks
- 2 calabacitas (zucchini), cut into half-moon pieces
- 1 head cabbage, cut into pieces
- 1 teaspoon salt, to taste, for vegetables
- 1/4 cup fresh cilantro, for garnish, chopped
Instructions
- 1
In a large bowl, combine the ground beef, rice, 1/4 cup chopped onion, 1/4 cup chopped cilantro, egg, salt, pepper, garlic powder, and a pinch of oregano. Mix thoroughly with a wooden spoon until all ingredients are well combined.
⏱️ 10 min - 2
Using a small scoop or your hands, portion the meat mixture and roll it into balls. Aim for approximately 22 meatballs of similar size.
⏱️ 10 min - 3
In a blender, combine the 3 quartered tomatoes, 1 piece of onion, 1 large garlic clove, 1 tablespoon tomato bouillon, 1 tablespoon chicken bouillon, a sprinkle of cumin, and 1 cup of water. Blend until the mixture is smooth.
⏱️ 5 min - 4
Add the 3 chipotle peppers in adobo sauce to the blender with the tomato mixture. Blend briefly again, just enough to incorporate the chipotles into the sauce.
⏱️ 1 min - 5
In a large pot, add 1 tablespoon of oil over medium heat. Pour the blended sauce into the pot. Add 6 to 8 cups of water to the pot, using the blender pitcher to rinse out any remaining sauce and ensuring all flavor is transferred.
⏱️ 2 min - 6
Bring the soup base to a boil. Carefully add the prepared meatballs to the boiling soup using a slotted spoon. Add the 2 corn cobs (cut into pieces). Cover the pot and cook for 10 minutes.
⏱️ 10 min•🌡️ 212 - 7
After 10 minutes, remove the lid. Add the 1 peeled and cut potato and the 3 peeled and cut carrots to the pot. Cover the pot and cook for another 5 minutes.
⏱️ 5 min•🌡️ 212 - 8
After 5 minutes, remove the lid. Add the 2 calabacitas (zucchini, cut into half-moon pieces) and the cut cabbage. Add salt to your liking and a bunch of fresh cilantro. Stir gently to combine. Cover the pot and cook for a final 5 minutes.
⏱️ 5 min•🌡️ 212 - 9
The Caldo de Albóndigas is ready. Ladle into bowls and garnish with additional fresh chopped cilantro if desired. Serve hot.
⏱️ 2 min