How to make caldo de albondigas (meatball soup)
Hey guys i did a quick video on a recipe on how to make metball soup i will write down the exact recipe in case i missed something... enjoy and if you try let me know how it turns out!!
2 pounds of ground chicken
4 carrots
5 potatoes
2 green squash
2 squash
2 eggs
salt
oregano
1/2 cup of rice
first you boil half pot of plain waterand add your choice of seasoning let that boil. next you add your ground chicken in a large bowl add the rice eggs oregano salt and mix together well until eggs are completly mixed in. then make tiny motions and make your mixture into balls its up to you the size you want. after meatballs are not mushy you add veggies then cover and let cook for about an hour after an hour you add tomatoe sauce cover for about 15 minutes then its ready!!! enjoy
Receta fácil de sopa de albóndigas
Si te apetece un buen plato de cuchara y además con una receta fácil y rápida, no te pierdas esta sopa de albóndigas tan tradicional como sabrosa.
Si te gusta el vídeo por favor dale a ME GUSTA, y/o COMPARTIR así los demás también podrán disfrutar de las recetas tradicionales.¡GRACIAS!
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Sopa de Albóndigas ???????? Meatballs soup
Las Albóndigas son unas ricas bolitas de carne condimentadas con vegetales y envueltas en harina.
En este video veran la receta con mi estilo catracho y condimentos muy cercanos a los de nuestra Tierra.
Receta del recado hondureño o pasta de achiote ????
#sopadealbondigas #meatballsoup #meatballs
caldo de albondigas (Mexican meatball soup) #soup #recipes #mexicanfood
Sopa de Albondigas - Mexican meatball soup (Bury Me Beneath the Willow)
Mexican meatball soup (albondigas) with a light vegetable broth, perfect for a chilly evening; comfort food at its best. See recipe in description below.
Music: I'm fingerpicking an American folk song, Bury Me Beneath the Willow (traditional music) on a 1964 Martin OO-21NY.
A few notes about my recipe.
1) Meatballs - traditionally made with long grain rice, but I prefer the consistency of bread crumbs. For best flavor, use ground beef with some fat (80/20 is good).
2) Broth - the meatballs will release their own broth as they cook in the soup, so I like to use vegetable broth as a base, a combination of homemade veggie broth and store bought. The extra effort is minimal. But you can use chicken or beef broth.
3) Spices - this is a rather mild soup with a low level of chile spiciness. A few serrano chile halves are cooked in the soup and removed afterwards. If you want, add jalapeño slices to your bowl immediately after serving and let cook a few minutes before eating.
4) Vegetables - many different veggies can be used (zucchini, green beans, etc.). I like this as a minimalist soup (not a stew), and my preference is potatoes and carrots, and maybe a few 1 pieces of green beans.
Ingredients for Meatballs (2x recipe):
1 lb ground beef (not lean beef, maybe 80/20)
1/4 onion, chopped, about 1/2 cup
1/2 C bread crumbs (plain)
1 egg
2 T fresh cilantro or mint leaves, chopped
1 t salt (the meatballs need salt)
1.5 t black pepper
Ingredients for Broth:
32oz box of vegetable broth
2 cups homemade veggie broth containing:
1/2 onion cut into chunks, some skin is OK
1 carrot, peeled and cut into 1 pieces
2 cups water
2-3 bay leaves
1 celery rib cut into 1 pieces, some leafy tops OK
Ingredients for Soup:
6 cups vegetable broth (see below)
meatballs (see below)
2 carrots, sliced into rounds, about 1 C
1 small/medium gold potato, roughly cut into small pieces (almost diced), about 1.5 C
2 T tomato paste, or equivalent sauce/puree/chopped
2 serrano chiles (red), sliced lengthwise, deseeded (for hot, use 4 serranos and/or leave in seeds)
1 t oregano
1/2 t salt (or more to taste)
1/2 t black pepper
2 T chopped cilantro, added for last 10 minutes
1/2 lime (juice), added for last 10 minutes
Instructions for Meatballs (you only need to use half of meatballs in soup):
First saute onions till soft and let cool
add all ingredients for meatballs except beef and mix well
then add beef and mix by hand until just starting to look homogenious
form into small 1 diameter balls, should make about 40+ balls
use half of meatballs for soup and freeze remainder for next time
Instructions for Broth:
lightly drizzle onion and carrot pieces with olive oil
roast in 425F oven for 20-30 minutes, turning once
then put browned vegetables into small pot
add 2 cups water, bay leaves, and celery
cover and cook at low simmer for 1.5 hours
remove vegetables and squeeze out any juices
strain
combine with 32oz box of vegetable broth
Instructions for Soup:
put 6 cups vegetable broth in medium sized pot
add half of the meatballs from above (freeze remainder for next time)
add 1 t oregano, 1/2 t salt, and optional 1/2 t black pepper
add tomato paste and serrano chiles
cook at low simmer about 20-30 minutes
then add potatoes and carrots (and other veggies if using)
optional: before adding to soup, sauté potatoes and carrots till just starting to brown
simmer additional 30 min until vegetables are soft
then remove serrano peppers, press out liquid, discard
add 2 T chopped cilantro
juice from 1/2 lime
cook for final 10 minutes
serve with optional toppings: jalapeño slices, cilantro, lime wedges (but don't overpower with lime)
If you make this dish, please leave a comment.
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!
music from the YouTube library
Now go and check out the other channels and have a wonderful weekend!!
#TheGreatMeatballCookOff2021 #recipeswithresa #albondigas