How to make Albóndigas de Res Caldo en Caldillo Mexican Meatball Soup
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Today I will show you how to make delicious albondigas. I will be making them with rice, ground beef, onion, garlic and some cilantro, they are so delicious. A also like to add some fresh corn, zucchinis, carrots, and top it off with some green beans ???? If you enjoy this recipe please don’t forget to give me a big thumbs up and if you are not subscribed, please subscribe to become part of our family ????
ALBONDIGAS INGREDIENTS:
For the meatballs:
► 1 1/2 lbs ground beef
► 1/3 white onion
► 1 minced garlic clove
► Some cilantro
► 1/8 tsp black pepper
► 1/4 tsp oregano
► 2 eggs at room temperature
► 1/3 cup of rice
► Salt to taste
For the soup:
► 2 minced garlic cloves
► 1/4 white onion
► 3 tomatoes
► 2 tbsp beef bouillon
► Pepper to taste
► 2 corn on the cob
► 2 chipotle peppers in adobo sauce
► 1 carrot
► 2 small potatoes
► 1/2 lb green beans
► 1 zucchini
► Bunch of cilantro
► Salt to taste
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Delicious Albondigas/ Mexican Meatball soup ????Step by step tutorial
#Albondigas #Casadegarcia #Mexicanmeatballsoup
Hello Casa De Garcia fam...Welcome back to the channel..today I'm sharing with you this delicious albondigas recipe. I actually recorded this video about a year ish ago but was finally able to get it edited to share with you. I had a lil bit of technical difficulties but its here now ...I hope you enjoy! Oh and I made this for my big family of 10 and enough to enjoy for a couple days since this is one of those meals I make like once a year.. I really don't measure and add as needed but I did my best to share measurements ...Remember that you can also add but you cant take away , so add ingredients try then add more if needed. I hope you enjoy and if you try it, id love to hear how you liked it.
Ingredients
Fill Big pot at least half way with water- I used a 16 QT Pot
Add-2 TBSP salt
2 Tbsp minced garlic or about 4-5 garlic cloves
1/2 onion
bring to a boil
Meatball mixture
I use 4- 5 pounds of lean ground beef
1 and 1/2 cups of rice
5 tomatillos
1/2 -1 onion
4 eggs
I cup bread crumbs
one bunch of cilantro -
2 TBSPs of chicken bouillon
1 TBSP garlic powder
1-2 tsp pepper
Mix all together well then make meatballs- I made about 35-40
Add to boiling water and while that's cooking
add Sauce-
fry till soft in olive oil
6-7 tomatoes
1/4 ish onion
1-3 Jalapeños
once soft add to blender and blend along with
1 tsp cumin
1 TBSP minced garlic or 2-3 garlic cloves
2 TBSP tomato chicken Bouillon
and add cut up
1 pound carrots
5 pounds red potatoes
then in about 15 minutes add
5 zucchini's
6 corn on the cob
cilantro or mint
Cover and cook on a low setting for another 20 -30 minutes together
also be sure to taste for salt and adjust as needed :)
Once done serve and top with
onion
avocado
and squeeze some lemon and add your fav salsa
personally I love Tapatio on mine..
serve with some warm corn tortillas and enjoy!
Thanks so much for watching ,and don't forget to drop a like and some love in the comments..and click the bell so you're notified every time I upload a new video .
xoxo..Christina
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Cooking With Me: How to Make the Best Albóndigas (Mexican Meatball Soup)
Hello my beautiful fam! Today I want to share with you how I make a super easy and delicious albóndigas! One of my favorite soups! I hope you enjoy this recipe and always keep in mind that this is how I was thought to make it ☺️ hope you give it a try and if you do please send me your pics via snapchat, fb or Instagram I will be posting them on the next cooking video! Love you all so much and thank you for your love and support you are all truly amazing!!!!! ????????????????????
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Thank you @sincerelyoursap for editing this video!!! Love you????
Albondigas Soup {Easy, Mexican Meatball Soup}
This Albondigas Soup, is a hearty, healthy, Mexican soup made with beef & rice meatballs, potatoes, and veggies cooked in a flavorful tomato broth. It's an easy one-pot meal made on the stove top! But you can also make it in the Instant Pot or Crock Pot...instructions included on recipe card!
Note: For the meatballs I used cilantro, because it's what I always have on hand. But, you can also use fresh mint (or a combo of mint and cilantro) and it's also delicious!
Get the FULL RECIPE HERE:
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Mom's Meatball Soup. Recipe by Always Yummy!
There are four reasons to cook meatball soup with – affordable ingredients, 30 minutes of cooking time, good with adults and children and it is nourishing and always tasty.
✅ Ingredients:
• meat mince – 25 oz | 700 g
• bulb onion – 9 oz | 250 g
• carrot – 5 oz | 150 g
• vermicelli – 2 oz | 50 g
• potato – 12 oz | 350 g
• water – 8 cup | 2 l
• vegetable oil – 2 tbsp
• salt – 3 tsp
• ground black pepper – ½ tsp
• fresh dill – 2 tbsp
• 1 bay leaf
✅ You will need:
• carving board
• pan with a lid
• stockpot
• bowl
???? Preparation:
1. Dice the potato and bulb onion and cut the carrot into thin slices.
2. Lay the potato into a stockpot and pour in 8 cup | 2 l of water, bring to a boil and cook over low heat for 10 minutes.
3. Heat 2 tbsp of vegetable oil in a pan and fry the bulb onion for 3 minutes over medium heat, add the carrot and keep frying with a lid covered for 5 minutes more.
4. Add 3,5 oz | 100 g of chopped onion, 1 tsp of salt, ¼ tsp of black pepper into the mince, mix and form small meatballs.
5. Lay the meatballs into the stockpot with potato, bring to a boil and add the fried vegetables, 2 tsp of salt, ¼ tsp of pepper and a bay leaf, reduce the heat and cook over low heat for 10 minutes.
6. Add the vermicelli and boil for 3 minutes over low heat. Sprinkle your meatball soup with vermicelli with chopped up fresh dill and serve to the table.
Mexican Meatball Soup
There is something comforting about cozying up on the couch with a bowl of soup after a long day. Interestingly, the word, 'restaurant,' (derived from the French word restaurer meaning to restore) was first used in France during the 16th century to describe a highly concentrated soup sold by street vendors and advertised as an antidote to physical exhaustion.
A few years ago while living in Los Angeles, I discovered the joys of Mexican soups and stews. A couple of notable favorites include Birria and Caldo de Res, but by far my favorite Mexican soup is Albóndigas, which literally translates to meatball in Spanish. Luckily, I was able to jot down a family recipe from a friend, whose mother makes an amazing version.
What's great about Albóndigas is that it's super-simple with little precision required. It's a hearty and rustic soup that makes for a quick one-pot meal, perfect for those nights when you're in need of a little TLC.
Albondigas Soup
Makes 4 servings
1 tablespoon olive oil
4 cloves garlic, minced
1/2 cup roughly chopped yellow onion
1 1/3 cups ½-inch carrot slices (about 1 large)
1 cup ½-inch potato cubes
2 cans (8 ounces each) beef or chicken stock
1 can (8 ounces) tomato sauce
Meatballs
1 pound lean ground beef
1/3 cup minced onion
1/4 cup uncooked rice (long-grain or short-grain)
½ cup minced fresh mint
1 tablespoon dried oregano
½ teaspoon salt
Pepper, to taste
1 egg
Garnish
Cilantro sprigs
1 lime, quartered (4 wedges)
Heat the oil in a large saucepan over medium-high heat. Add the garlic and onion, sauté until the onions are translucent, about 1 minute.
Stir in carrots and potatoes; sauté over high heat to lightly brown, about 1 1/2 minutes.
Add tomato sauce and stock. Stir and simmer, covered, for 15 minutes.
While soup is simmering, make the meatballs. In a large bowl, combine ground beef, onion, rice, mint, oregano, salt, pepper and egg. Form mixture into 1-inch meatballs.
Add the meatballs to the soup. Cover and simmer for 15 minutes more.
Ladle soup into four bowls. Garnish with cilantro and lime wedge, and serve.
While other three-year-old girls played with their Barbie dolls, Joy Liao made herself an imaginary kitchen. She'd pretend to be the butcher at the market, taking a plastic knife to her stuffed animals. (She wasn't a troubled child, promise!) Having an insatiable appetite for all things delicious, Joy grew up in the kitchen learning about cooking from her mother. After college, she pursued an editorial/media career, and more recently, rediscovered her passion for food in the kitchens of Michelin-starred restaurants in San Francisco.
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