Sopa de Albóndigas (Meatball Soup)
My Grandma Lupe taught me how to make Albóndigas, it’s one recipe that I’ll always cherish her teaching me! Hope you enjoy this recipe!!
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 Albondigas｜Mexican Meatball Soup
Mexican Meatball Soup Recipe
1. Prepare the Meatballs:
In a mixing bowl,
1.5 pounds ground beef
2 eggs (or 1 egg if preferred)
1/4 cup finely chopped onions
1 clove garlic, minced
1/8 -1/4 cup chopped mint leaves
1 teaspoon dried oregano
1/4 cup of washed and drained raw white rice
1/2 teaspoon ground cumin
salt and pepper to taste
(You can add a bit more salt )
Mix thoroughly until all the ingredients are completely combined.
Shape the mixture into meatballs of your preferred size.
2. Prepare the Tomato Sauce:
In a blender
6 Roma tomatoes, diced
(or about 1.5 pounds of other tomato varieties)
1/2 of a large onion
1-2 cloves garlic
one whole chipotle pepper in adobo sauce.
If you like it spicy, you can add more for better flavor
You can add a moderate amount of water to aid in stirring
until you achieve a smooth tomato sauce
3. Prepare the Soup:
In a large pot
add the Strained Tomato Sauce
add enough chicken broth (or water)
add a few sprigs of cilantro
over medium heat
bring the mixture to a boil
Add the meatballs.
Once it boils again,
Turn the heat to medium-low.
Continue to simmer for about 10 minutes,
1 ear of corn, cut into 6 pieces
2 large potatoes, cut into chunks
2 large carrots, cut into pieces
salt and pepper to taste
（Feel free to personalize the vegetables
in your soup based on your preferences
or what's currently in season,
such as chayote, celery, pumpkin, yam, and more.）
after it comes to a boil,
reduce the heat,
cover, and simmer for 10 minutes.
2 zucchini, diced,
1 cup of peas (fresh or frozen)
Once it boils again,
then cover, and simmer for 20 minutes.
Taste for flavor,
if necessary, season with salt and pepper.
Then, add chopped cilantro,
turn off the heat,
and serve.
CALDO de ALBÓNDIGAS, The Mexican SOUP everyone should know how to make | Mexican Meatball SOUP
Today is the second recipe in our series of Mexican soups that everyone should know how to make. Happy Soup Making!! ????
1st Sopa de fiedeo- Mexican soup everyone should know how to make recipe -
Ingredients
1.5 to 2 Pounds of ground beef
8 cups of water
1 egg
1 Anaheim pepper
2 tomatoes
4 potatoes
4 carrots
2 zucchinis
1 onion
3 garlic cloves
Small bunch of cilantro
1 tsp of mint (fresh or dry) or 1 green onion
3 Tbsp rice or 3 Tbsp Ap Flour
4 to 5 Tbsp chicken bouillon
1 tsp ground cumin
1 tsp black pepper
1 tsp salt
1 tsp Mexican oregano
Oil
Optional 1 tbsp vinegar and 4 oz tomato sauce
HAPPY COOKING!! ????
???????? Easy Breakfast Burrito (egg, bacon, potato, and more) Recipe-
Tips‼️
Have a lot of fun when making this recipe ????
If pre-making albondigas do not refrigerate- Must freeze to avoid contamination : )
Make sure to rinse veggies before adding them to your soup
Make all recipes comfortable for your home
????????
CHORIZO RECIPE-
Refried beans recipe-
chicken, rice, and potatoes casserole-
Mexican Chicken and rice casserole w/ creamy chili sauce
Carne asada marinade-
Easy Salsa roja recipe-
#albondigas #mexicanfoodrecipes #breakfast #lunch #dinner #cooking
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MY MOMS FAMOUS ALBONDIGAS RECIPE !!! *SOO GOOD*
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1. Boil Water 1 1/2 gallon of water
2. Dice up 2 tomatoes and 1 onion
3. Throw tomatoes and onion to grill together for about 8-10 min
4. Throw tomatoes and onion into boiling water.
5. Put ground beef in container.
6. Add 1 cup of rice to 4lb of ground beef
7. Add 1/2 spoon of garlic powder
8. Add 1/2 spoon of granulada.
9. Add 1 pinch of oregano/ mesh it up
10. Add 2 eggs
11. Mix it all together
12. Make meat into balls
13. Throw in boiling water (that has) the tomatoes and onion.
14. Let it cook all together for about 30 min.
15. Add only the corn at 30 min.
16. Wait another 45 min to check on meat.
17. During those 45 min add 1 can of tomatoe juice for coloring.
18. Add 4 spoons of consome de res.
19. Taste the meat at 45 min if you like it you can take out the meatballs if cooked enough at your liking and then throw in your veggies except for squash.
20. Add squash 5 min before albondigas are done so they don’t fall apart.
21. Add 8 piece of cilantro when you add the squash.
22. Wait about 5 min and everything is done!
#lvefamily #albondigas #mamalaura
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HOW TO MAKE SOPA DE ALBÓNDIGAS SALVADOREÑA (SALVADOREAN MEATBALL SOUP)
Hello everyone!
Today I have a delicious Salvadorian soup I want to share with all of you called SOPA DE ALBÓNDIGAS.This meatball soup is super fresh due to the spearmint and also it is very hearty! It is extremely easy to make and it takes less than 1hr to prepare and pull it off.
The ingredients I used today were:
5 cups of water.
2 bell pepper.
2 medium size onions.
1 chicken stock sachet or chicken bouillon.
1 tsp of annatto seed powder.
1 large potato.
half a carrot.
1 big chayote/güisquil.
1 1/2 lbs of minced pork.
1 tsp of adobo seasoning.
1 tsp of cumin.
1 egg.
1 tsp of paprika.
1 tsp of pepper.
1/2 cup of cooked white rice.
2 garlic cloves.
1 handful of cilantro/culantro.
1 handful of spearmint leaves.
I hope you enjoy this recipe as much as I did making it for you! Remember to follow us on INSTAGRAM for more interesting facts!
Stay safe and I will see you soon!
TOODLES!
Music by: Rage Festivities in Belize.