ALBONDIGAS: How to Make Traditional Mexican Meatball Soup/Caldo de Albondigas
Albondigas or Caldo de Albondigas is one of the most traditional and delicious Mexican soups. In case you don't know, albondigas means meatballs in Spanish, and so this is a yummy meatball soup that is hearty and packed with wonderful vegetables. Read on for the recipe.
Albondigas
1 1/2 pounds lean ground beef
1/2 cup of uncooked or partially cooked long grain rice (you can also substitute 1/2 cup of raw oats)
1 egg
1 onion, chopped & divided (approx. 1/4 cup for meatballs, remainder for broth)
1 garlic clove, minced
2 roma tomatoes, chopped
3 potatoes, peeled & cut into bite sized cubes
1-2 Mexican squash or zucchini, chopped
1-2 carrots, peeled and chopped
1 stalk of celery, chopped
2 Tbsp. olive oil
6 cups (48oz.) chicken or beef broth
salt to taste (I used 1 tsp. for meatballs, and 1/2 tsp. in broth)
1/2 tsp. crushed pepper
1 tsp. whole cumin seed
Place ground beef in large mixing bowl. Add rice, 1/4 cup chopped onion, salt, pepper, cumin seed, and egg and mix until fully combined. Form meatballs about the size of a golf ball and set aside.
Heat large saucepan over medium high heat. Coat bottom of pan with approx. 2 Tbsp. oil. Once heated, add in remaining chopped onions and sauté until translucent. Add in chopped tomatoes and celery and allow to cook down a few minutes. Add in minced garlic and sauté. Add broth. Stir and bring to a boil. When it boils, carefully add in meatballs and lower heat to a simmer. Meatballs will take a total of 30 minutes to cook. (You will gradually add in other vegetables based on how long they take to cook.) 15 minutes after adding meatballs, add in potatoes and carrots. 7 minutes later, add in squash. Squash will take about 8 minutes to cook, which should bring you right up to 30 minute mark from the time meatballs were put in. Taste broth for salt and add desired amount. Remove from heat and let sit covered 5 minutes more before serving.
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Caldo de Albóndigas | Mexican Meatball Soup
Hello my beautiful fam! Welcome back to my kitchen today I’m going to share with you how to make the best albóndigas, Seriously sooooo delicious that you are going to ask for more and the best part is that it is not spicy so even your little ones can enjoy, I’m so excited to share it with you all! Keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste and add your favorite toppings, I really hope you enjoy it as much as me and my family do, and as always if you do please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe buttons so you can be part of our family!!!!!! ????
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Ingredients:
For the meatballs-
2 lbs ground beef I used 93% lean and 7% fat
1 c white rice
2 eggs
1/4 white onion (diced)
1/2 bunch mint or cilantro (diced)
2 tsp minced garlic
2 tsp garlic salt
2 tsp oregano
2 tsp black pepper
For the tomato broth:
5 Roma tomatoes
1/4 white onion
2 garlic cloves
1 tbsp chicken bouillon
1 cube tomato bouillon
1/2 tsp cumin
3 chile chipotles in adobo sauce
6 c water add additional 6 c water to boil
1/2 bunch mint or cilantro
3 potatoes
3 celery sticks
3 whole carrots
You can also add squash and corn ????
1 serving of love ????
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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
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
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Caldo de albóndigas - Mexican meatball soup recipe #shorts #food #mexicanfood
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How To Make THE BEST ALBONDIGAS De Pollo En Caldo (Mexican Meatball Soup)
it’s that time of the year! fall is here- which means it’s soup and caldo season- my favorite!! a bowl of these albondigas is about the warmest, coziest, most comforting things you can eat when it’s nice and chilly outside! i hope you’ll give them a try and love them! :)
talk to me in the comments- i love to hear from you! :)
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i n g r e d i e n t s
meatball mixture:
1 lb ground chicken
2 tbsp white rice
1 tsp salt
1/2 tsp black pepper
handful of cilantro finely chopped
1/4 onion finely chopped
1 egg
caldo:
5 tomatoes
1/4 onion
2 garlic cloves
1 dry chile pasilla
4 cups low sodium chicken broth/chicken stock
4 cups water
2-3 tsp chicken knorr
salt to taste
veggies:
1-2 large zucchini cut in half moons
4-5 large carrots cut in diagonal slices
15 small white potatoes cut in half
m o r e r e c i p e s
PICADILLO VERDE:
PAPAS CON CHILE POBLANO:
MEXICAN RICE:
WHITE RICE WITH CORN:
CREAMY CAJUN SHRIMP PASTA:
SPICY CILANTRO SPAGHETTI:
CREAMY CHIPOTLE CHICKEN:
TINGA (SHREDDED CHICKEN IN CHIPOTLE SAUCE):
PINEAPPLE CHIPOTLE PORK CHOPS:
b l u r b
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Caldo de albondigas, the ULTIMATE Comfort SOUP | Mexican meatball soup recipe | Villa Cocina
#food #easyrecipe #delicious
Caldo de albondigas is the ultimate comfort soup. This Mexican soup is made with meatballs, spices, veggies and rice. Soups are a very important part of Mexican cuisine. In fact, we take it up a notch by ensuring every spoon full is packed with flavor and texture. This is a whole meal in a pot, perfect to feed crowd.
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✦ Mexican Albondigas Soup ✦
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☞ Meatballs
2 lbs lean ground beef (92%lean, 8%fat)
1/2 white onion
1/4 cup mint leaves
*** Spices***
1 tsp onion, ground :
1 tsp garlic, ground :
1 tsp chipotle, ground :
1 tsp ancho chile, ground :
1/2 tsp cumin, ground :
1 1/2 tsp Mexican dry oregano :
1/4 cup long grain rice :
2 ea eggs, large
Black pepper :
Salt to taste (2 1/2 tsp kosher salt) :
☞ Brown/Sauté
2 TBSP avocado oil :
1 ea white onion
2 ea carrots
2 ea celery sticks
6 garlic cloves
1 tsp marjoram, dry :
1/2 tsp cumin, ground
1/2 tsp all spice, ground :
4 ea cloves, whole :
2 ea tomatoes
1 1/2 TBSP tomato paste :
12 cups beef broth, low sodium :
1 ea chipotle pepper in adobo :
☞ Herbs
1/4 bunch cilantro
5 sprigs oregano
5 sprigs thyme
5 sprigs mint
☞ Veggies
3 ea gold potatoes (8 oz)
2-3 ea corn
1 ea chayote
1/4 ea cabbage
1ea calabazita
Salt to taste @ the end
☞ Toppings
Red onion, diced
Cilantro, chopped
Radishes, sliced
Lime juice
Corn tortillas
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