Mexican🥣 Soups & stews

Caldo de Albóndigas (Mexican Meatball & Rice Soup)

Name: Caldo de Albóndigas (Mexican Meatball & Rice Soup)
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 lb lean ground beef; 1 tsp garlic salt; 1 tsp oregano; 1 tsp black pepper; ¼ tsp ground cumin; ¼ tsp salt; 1 tbsp chipotle in adobo sauce; ¼ onion; 1 garlic clove; 3 tbsp cilantro; ¼ cups white rice; 1 egg; ¼ onion; 3 Roma tomato; 2 chipotle in adobo sauce; 1 garlic clove; 1 tbsp chicken bouillon; 1 tbsp tomato bouillon; ½ tsp ground cumin; ½ tsp black pepper; to taste salt; 7 cups water; ¼ cups white rice; 2 corn; 1 calabacita (Mexican zucchini); 2 potato; 3 celery stalk; ½ cup baby carrot; ~2 tbsp oil; ~¼ cups fresh cilantro

⏱ 50 min

Tender, flavorful meatballs simmered in a rich tomato broth with fresh vegetables, creating a comforting and warming soup.

High-protein

Adapted from a video by Cooking Con Claudia

Caldo de Albóndigas Mexican Meatball & Rice Soup #shorts

Watch on YouTube

Ingredients

lean ground beef1 lb
garlic salt1 tsp
oregano1 tsp
black pepper1 tsp
ground cumin¼ tsp
salt¼ tsp
chipotle in adobo sauce1 tbsp
onionfinely chopped¼
garlic cloveminced1
cilantrofinely chopped3 tbsp

Steps

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1
In a bowl, combine the lean ground beef with garlic salt, black pepper, oregano, ground cumin, and salt.
2
Add the finely chopped onion, minced garlic, cilantro, and chipotle in adobo sauce to the meat mixture and combine.
3
Stir in the white rice and egg, mixing until all ingredients are well combined.
4
Shape the meat mixture into meatballs, using about 1 tablespoon of mixture per meatball.
5
Heat oil in a pan over medium-high heat and sauté the finely chopped onion for a few minutes until translucent.
6
Add the finely chopped tomatoes, chipotles, and minced garlic; mix and cook for a couple minutes until the tomatoes begin to release their juice.
7
Season the mixture with chicken bouillon, tomato bouillon, ground cumin, black pepper, and salt; once fragrant, add 7 cups of water.
8
Bring to a simmer over medium heat; taste and adjust salt and seasonings as needed.
9
Add the corn and meatballs to the simmering broth; gently drop in the meatballs, then stir in the white rice, reduce heat to medium, cover, and cook for 10 minutes.
10
After 10 minutes, add the carrots, celery, and potatoes; stir well, cover, and cook for another 10 minutes.
11
Add the calabacita and fresh cilantro; cover and cook for 5 to 7 minutes until all vegetables and meatballs are fully cooked.
12
Serve hot in bowls with tortillas or other accompaniments.

Caldo de Albóndigas (Mexican Meatball & Rice Soup)

Ingredients

Steps

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