Caldo de Albóndigas (Mexican Meatball & Rice Soup)

Steps

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1. 1
   In a large bowl, combine the ground beef with garlic salt, oregano, black pepper, ground cumin, and salt.
   ▶ ≈0:40
2. 2
   Add the finely chopped onion, minced garlic, cilantro, and chipotle in adobo sauce to the meat mixture and mix thoroughly.
   ▶ ≈0:52
3. 3
   Stir in the rice and egg, mixing until everything is well combined.
   ▶ ≈1:07
4. 4
   Shape the meat mixture into small, bite-sized meatballs using about a tablespoon of mixture for each one.
   ▶ ≈1:22
5. 5
   Heat oil in a pan over medium-high heat, add the diced onion, and sauté for a couple of minutes until translucent.
   ▶ ≈1:41
6. 6
   Add the chopped tomatoes, chipotles, and minced garlic, stir and cook for a couple of minutes until the tomatoes begin to release their juices.
   ▶ ≈2:00
7. 7
   Season with chicken bouillon, tomato bouillon, ground cumin, black pepper, and salt to taste, stirring well.
   ▶ ≈2:17
8. 8
   Add the water, stir, and bring the broth to a simmer. Taste and adjust the salt if needed.
   ▶ ≈2:34
9. 9
   Add the corn and carefully drop in the meatballs one at a time, then sprinkle in the rice and stir.
   ▶ ≈2:56
10. 10
    Cover the pot, reduce heat to medium, and cook for 10 minutes.
    ▶ ≈3:23
11. 11
    After 10 minutes, add the carrots, celery, and potatoes, stir well. Optionally add two serrano peppers for extra spiciness.
    ▶ ≈3:29
12. 12
    Cover and cook for another 10 minutes.
    ▶ ≈3:44
13. 13
    Add the calabacita and cilantro, cover, and cook for another 5 to 7 minutes until all vegetables and meatballs are fully cooked.
    ▶ ≈3:57
14. 14
    Ladle into bowls and serve with tortillas, salsa, and a squeeze of fresh lime juice.
    ▶ ≈4:09