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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How to make Albondigas Soup - Meatball Soup Recipe - Albondigas Soup (Mexican Meatball Soup Recipe)
This video is we are showing you how to make Meat ball soup! The Caldo be Albondigus.
Every region has a traditional soup that’s handed down from one kitchen to another. Among Mexico’s most widely known and revered comfort foods is caldo de albondigas, meatball soup, beloved by young and old. Few situations can't be improved and few hearts can't be healed by a bowl of this aromatic, restorative soup.
A great thing about this recipe is that it’s flexible, so go ahead and experiment with different kinds of veggies for your own soup. Or, if you’re a fan of a little heat, another fun modification is to substitute 1/2 lb of ground beef for ground spicy Italian sausage. No matter how you approach this recipe, the key to making a memorable batch of albondigas soup is to use really fresh ingredients, from the selection of meats even to the type of broth. Doing this will guarantee a delicious final product.
Another great thing about this recipe is that it’s mostly prep work, so once that’s done all you need to do is wait for your meatballs to cook through and you’ll have yourself a delightfully flavorful experience.
Ingredients:
Meatballs:
1 lb. ground beef extra lean
2 cloves garlic minced
1/2 onion chopped
1/2 cup rice long grain, uncooked
1 egg beaten
1/4 cup parsley fresh, chopped
1/4 cup oregano fresh, chopped or about 1 tbsp dry oregano
1 tsp cumin ground
1/2 tsp chili powder
Soup broth:
2 tbsp olive oil
1/2 large onion chopped
3 cloves garlic minced
1 large carrot chopped to your liking
14.5 oz diced tomatoes (1 can)
3 cups beef broth low sodium
2 cups water
salt and pepper to taste
1 tbsp lemon juice freshly squeezed
1/8 tsp cayenne pepper
2 tbsp cilantro fresh, chopped
2 tbsp parsley fresh, chopped
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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 us to continue to make videos like this. Thank you for the support!
Just to let you know this video was created out of 100% fun! (aka this video was not sponsored)
#MeatballSoup #CaldodeAlbondigas #SoupRecipe
How to make Albondigas Soup - Meatball Soup Recipe - Albondigas Soup (Mexican Meatball Soup Recipe)
ALBONDIGAS! DELICIOUS AND EASY WITH VEGETABLES ❤(meatball soup with vegetables)
Thank you everybody, if you like my recipes and you use them for your channel or other media websites, please give credit to Rachel cooks with love. These recipes are my own original recipes, I put alot of time into creating them and I would appreciate your respect.❤
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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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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.
THE BEST Quick & Easy Albondigas in 8 Minutes | Views on the road Albondigas Recipes
Hello & Welcome❣️We are happy to cook for you in our new kitchen. In today’s recipe, we are making Albondigas (Mexican meatball soup) in 8 minutes + a new way of eating this classic soup and amplifying the experience. So, If you love our original Caldo de albondigas your family is going to love this quick and easy version too! We hope you love this special recipe as much as we do. Lots of love Stephanie, and Cloud ????
????IF you need extra help or have question‼️ Cloud and I will be checking our comments frequently on Important holidays ahead. You got this! And we are here to help.
❤️If you are looking for a recipe. Search on YouTube “Views on the road _______“ and finish with the recipe you are looking for. If you don’t see it, make a request in the comment section and we will gladly upload the recipe for you.
The BEST BIRRIA RECIPE-
Albondigas on the stovetop recipe-
————
Instant pot pressure cook - 8 minutes
Ingredients
Oil
1 Pound of ground beef
5 cups of water
1 EGG
2 Roma tomatoes
3 Medium potatoes
1 carrots2
Small zucchini
1/2 medium onion
Small bunch of Cilantro
1 Anaheim pepper
1 Garlic clove
1 Green onion
3 Tbsp AP flour or 2 Tbsp rice
4 Tbsp Natural Chicken bouillon
1 Tbsp Tomato Sauce
1 Tsp cumin
1 Tsp Black Pepper
1 Tsp salt
Tip‼️
You can easily meal prep this recipe by preparing your ingredients the night before.
You can also freeze the meatballs- Defrost the night before in the fridge and prep ingredients the day of for an easy meal.
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