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.
Ingredients
- 1 ½ pounds Lean Ground Beef
- ½ cup Long Grain Rice Uncooked or partially cooked (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 clove Garlic 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 Celery Chopped
- 2 tbsp. Olive Oil
- 6 cups (48oz.) Chicken or Beef Broth
- 1 ½ tsp. Salt To taste (I used 1 tsp. for meatballs, and 1/2 tsp. in broth)
- ½ tsp. Pepper Crushed
- 1 tsp. Whole Cumin Seed
Instructions
- 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.
Video
Notes
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