Mexican Meatball Soup Recipe | CALDO DE ALBONDIGAS | HD COOKING VIDEOS
Today I am making another childhood comfort food recipe, Caldo de Albondigas, also known as Mexican Meatball Soup. This soup is hearty, fresh and easy to make.
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INGREDIENTS
1 lb (454 g) lean ground beef
1/ cup (87 g) uncooked medium to long grain rice
2 Tbsp chopped fresh cilantro
2 minced garlic cloves
1/2 tsp salt
1/4 black pepper
1/2 tsp granulated garlic powder
1/2 tsp granulates onion powder
2 medium carrots
1 large potato
half of a small onion
1 medium Mexican squash or zucchini
9 oz crushed tomatoes (or 8 oz can of tomato sauce)
2 1/2 quarts (2.36 mL) water
2 1/2 Tbsp Knorr chicken flavored bouillon powder
pepper to taste
- In a bowl combine and mix ground beef, uncooked rice, minced garlic, salt, pepper, garlic powder, onion powder and cilantro
- Form in to 12 to 14 meatballs
- On a medium heat add oil to a preheated pot and sauté chopped onion for a minute
- Then add chopped carrots and potatoes and continue sauté for another minute
- Add squash and optional jalapeño
- After all veggies are sautéed add crushed tomatoes and bouillon powder
- Combine well
- Next add water and pepper to taste
- Bring to a simmer then add meatballs
- Bring to a gentle boil, cover with a lid, lower the heat and cook for 25 to 30 minutes
- Once meatballs, rice and veggies are cooked through, the soup is ready to be served
- Be sure to taste broth and adjust salt or seasonings to your preference
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SOPA DE ALBONDIGAS! MEXICAN MEATBALL SOUP
Alright today is another collaboration!! Yay! Its the #TheGreatMeatballCookoff2021
We're making meatball soup, or Sopa de Albondigas!! Here's the recipe
Meatballs
1 pound ground beef 80/20
1/3 cup diced onions'
1/4 cup Maseca
1 egg
1/2 teaspoon of the following
salt, pepper, onion powder, garlic powder, smoked paprika
Combine the ingredients, then roll into balls and brown in a few tablespoon of oil until brown on all sides. Remove meatballs, and most of the fat.
The rest of the stuff
1 cup of onions
3 cloves of garlic
1 14 oz can of diced tomatoes
1 32 oz box of stock or broth
2 tablespoons Worcestershire
1 jalapeno
1 chipotle
3 med potatoes
1/2 cup rice
2-3 med squash
1 large zucchini
Spices 1 teaspoon of the following
salt, pepper, onion powder, garlic powder, oregano, smoked paprika, cayenne pepper, plus 1/2 teaspoon of cumin, 2 bay
juice and zest of one lemon
cilantro optional to taste
In the pan with the remaining oil, add your onion and cook for around 1 min, then add the garlic, cook about a min, next goes the tomatoes and stock. Add in the carrots, Worcestershire, jalapeno, and the chipotle. Bring to a boil, and boil for 10 mins. Now add in your potatoes, and rice, cook simmering for and additional 10 mins. Now add in the squash, and zucchini, and boil a final 10 mins. Taste for salt, check for softness, and if you like you can add the lemon, and cilantro. Done! Enjoy!
Total times for me
Meatballs 30 mins
Rice and Potatoes 20 mins
Squash and Zucchini 10 mins
These are all up to change depending on how soft you like your food, but just plan it out based on how long you like to cook each item. You cant fail, and the flavor is out of this would guys. I know you'll love it!
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Now go and check out the other channels and have a wonderful weekend!!
#TheGreatMeatballCookOff2021 #recipeswithresa #albondigas
caldo de albondigas (Mexican meatball soup) #soup #recipes #mexicanfood
Caldo de albondigas- Mexican beef meatball soup ????
Caldo de Albondigas|Mexican Meatball Soup
Mexican Meatball Soup Recipe
1. Prepare the Meatballs:
In a mixing bowl,
1.5 pounds ground beef
2 eggs (or 1 egg if preferred)
1/4 cup finely chopped onions
1 clove garlic, minced
1/8 -1/4 cup chopped mint leaves
1 teaspoon dried oregano
1/4 cup of washed and drained raw white rice
1/2 teaspoon ground cumin
salt and pepper to taste
(You can add a bit more salt )
Mix thoroughly until all the ingredients are completely combined.
Shape the mixture into meatballs of your preferred size.
2. Prepare the Tomato Sauce:
In a blender
6 Roma tomatoes, diced
(or about 1.5 pounds of other tomato varieties)
1/2 of a large onion
1-2 cloves garlic
one whole chipotle pepper in adobo sauce.
If you like it spicy, you can add more for better flavor
You can add a moderate amount of water to aid in stirring
until you achieve a smooth tomato sauce
3. Prepare the Soup:
In a large pot
add the Strained Tomato Sauce
add enough chicken broth (or water)
add a few sprigs of cilantro
over medium heat
bring the mixture to a boil
Add the meatballs.
Once it boils again,
Turn the heat to medium-low.
Continue to simmer for about 10 minutes,
1 ear of corn, cut into 6 pieces
2 large potatoes, cut into chunks
2 large carrots, cut into pieces
salt and pepper to taste
(Feel free to personalize the vegetables
in your soup based on your preferences
or what's currently in season,
such as chayote, celery, pumpkin, yam, and more.)
after it comes to a boil,
reduce the heat,
cover, and simmer for 10 minutes.
2 zucchini, diced,
1 cup of peas (fresh or frozen)
Once it boils again,
then cover, and simmer for 20 minutes.
Taste for flavor,
if necessary, season with salt and pepper.
Then, add chopped cilantro,
turn off the heat,
and serve.
The Best CHICKEN MEATBALL SOUP | CALDO DE ALBÓNDIGAS de POLLO
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best caldo de albóndigas de pollo (mexican chicken meatball soup) it’s seriously super delicious! Each bite is just a bomb of flavor! Hope you give it a try and enjoy it just as much!
keep in mind like every recipe and every household, and there are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
‼️‼️‼️For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
Try it with ground beef ????????
Spicy? Low ☺️???? if you want it spicy blend in the Chile arbol, the way I make it is enjoyable
Tip: if you use all 10 cups of chicken broth, don’t use all 3 tbsp of chicken bouillon, just adjust it to your liking after your broth boils ????
Also if you want to have more rice in your soup, add only 2 tbsp of the rice to the meat mixture and the rest add it in with your meatballs
Ingredients:
2 lbs ground chicken
1 c white rice
1 egg
3/4 cup plain bread crumbs
1/4 white onion (diced)
1/2 bunch mint or cilantro (diced)
1 small bell pepper (diced)
2 tsp minced garlic
1 tbsp chicken chef mérito
1 tsp salt
2 tsp garlic salt
2 tsp oregano
2 tsp black pepper
1 tsp New Mexico Chile powder
For the tomato broth:
5 Roma tomatoes
6 New Mexico or guajillo Chile pods
1/4 white onion
2 garlic cloves
2 bay leaves
3 tbsp chicken bouillon
1 tbsp tomato bouillon
1 1/2 tsp salt
1/2 tsp whole cumin
1/2 tsp oregano
1/2 tsp whole black pepper
Total of 10 c water or chicken broth
1/2 bunch mint or cilantro
4-5 Chile arbol to spice it up (optional)
Fave veggies: I used
3 potatoes cut into small cubes
3 celery sticks chopped
1/2 lb baby carrots chopped
1 calabacita (mexican squash) chopped
1 handful raw green beans chopped
1 serving of love ????
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