How To make Albondigas Soup
Ingredients
3
qt
regular-strength beef broth
28
oz
tomatoes, crushed (canned)
7
oz
diced green chiles (canned)
1
each
onion, chopped
1 1/2
teaspoon
basil leaves, dried, crumbled
1 1/2
teaspoon
oregano leaves, dried, crumbled
1/2-1
teaspoon
liquid hot pepper seasoning
1/2
cup
long-grain white rice
1
meatballs (recipe follows)
1/2
cup
minced cilantro, fresh (coriander)
1
cilantro sprigs (optional)
1
salt and pepper
Directions:
MEATBALLS: In a large bowl, mix together until well blended 1 pound lean ground beef, 1/3 pound bulk pork sausage, 1/2 cup cornmenal, 1/4 cup milk, 1 egg, 1 small onion, minced, 1 garlic clove, pressed or minced and 1/2 teaspoon crumbled dried basil leaves.
Shape the mixture into about 3/4-inch balls. If making ahead, return the meatballs to bowl, cover, and chill up to 4 hours.
In a 6 to 8 quart pan, combine broth, tomatoes and their liquid, chiles, onion, basil, oregano, and hot pepper seasoning to taste. Bring to a boil over high heat. Add rice, cover and simmer 15 minutes. Add meatballs. Cover and simmer until meatballs are not pink in the center (cut to test), 10 to 15 minutes longer. Stir in the minced cilantro. Laddle into bowls and garnish with cilantro sprigs. Add salt and pepper, to taste.
Makes about 5 quarts, 10 to 12 servings.
How To make Albondigas Soup's Videos
Albondigas / Mexican Meatball Soup
Ingredients
2 lb Ground Beef
1 Onion
3 Roma Tomatoes
4 Celery Stalks
4 Medium Carrots
3 Medium Potatoes
2 Mexican Squash
Rice
Salt
Chicken Bouillon
Oregano
Albondigas aka Mexican Meatballs - Delicious, juicy & tender meatball soup!
Albondigas are a classic Mexican meatball served in a caldo, essentially making a meatball soup. I am not at all claiming my recipe to be authentic, lots of popular recipes will add chopped mint or epazote to the albondigas instead of cilantro & not all of them will use chipotle peppers, but chipotle & cilantro are two of my all time favorite ingredients so I had to use them.
The full list of ingredients is below in this description while the fully detailed and written recipe is on my website, freddsters.com
Ingredients:
2 lb ground beef
1 white onion
1 bunch cilantro, half chopped, half for blending sauce
6 chipotle peppers in adobo sauce, divided (optional)
½ cup long white rice
1 tsp cumin
1 tsp chili powder
2 tsp oregano, divided
Salt & pepper to taste
2 eggs
4 roma tomato
6 cloves garlic
1 tbsp tomato bouillon
4 cup chicken or beef broth
4 cup water
2 carrots, chopped
4 small potatoes, chopped
2 corn cobs, cut into
2 calabacitas, chopped
Cooked Rice
Tortillas for serving
Limes for serving
Let me know what other long form video recipes you’d like to see.
Happy Cooking!
MY MOMS FAMOUS ALBONDIGAS RECIPE !!! *SOO GOOD*
A portion of this video is sponsored by Credit Karma. Download the Credit Karma app to get started.
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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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The Best CHICKEN MEATBALL SOUP | CALDO DE ALBÓNDIGAS de POLLO
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best caldo de albóndigas de pollo (mexican chicken meatball soup) it’s seriously super delicious! Each bite is just a bomb of flavor! Hope you give it a try and enjoy it just as much!
keep in mind like every recipe and every household, and there are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
‼️‼️‼️For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
Try it with ground beef ????????
Spicy? Low ☺️???? if you want it spicy blend in the Chile arbol, the way I make it is enjoyable
Tip: if you use all 10 cups of chicken broth, don’t use all 3 tbsp of chicken bouillon, just adjust it to your liking after your broth boils ????
Also if you want to have more rice in your soup, add only 2 tbsp of the rice to the meat mixture and the rest add it in with your meatballs
Ingredients:
2 lbs ground chicken
1 c white rice
1 egg
3/4 cup plain bread crumbs
1/4 white onion (diced)
1/2 bunch mint or cilantro (diced)
1 small bell pepper (diced)
2 tsp minced garlic
1 tbsp chicken chef mérito
1 tsp salt
2 tsp garlic salt
2 tsp oregano
2 tsp black pepper
1 tsp New Mexico Chile powder
For the tomato broth:
5 Roma tomatoes
6 New Mexico or guajillo Chile pods
1/4 white onion
2 garlic cloves
2 bay leaves
3 tbsp chicken bouillon
1 tbsp tomato bouillon
1 1/2 tsp salt
1/2 tsp whole cumin
1/2 tsp oregano
1/2 tsp whole black pepper
Total of 10 c water or chicken broth
1/2 bunch mint or cilantro
4-5 Chile arbol to spice it up (optional)
Fave veggies: I used
3 potatoes cut into small cubes
3 celery sticks chopped
1/2 lb baby carrots chopped
1 calabacita (mexican squash) chopped
1 handful raw green beans chopped
1 serving of love ????
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Albondigas -- Mexican Meatball Soup Recipe
Hey Chile-heads! Today, I'm going to share one of my favorite fall soup recipes: Albondigas. Albondigas is the Spanish word for meatballs; this soup has delicious meatballs served in a beef broth and lots of delicious vegetables as well. It's taken me a lot of trial and error to get this recipe perfect -- I know you're gonna love it!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican AND Mexican cuisine. If you have any New Mexican or Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Albondigas
Ingredients:
1 pound grass-fed ground beef (you can also use ground turkey, chicken, or a meat substitute)
1 teaspoon garlic powder
1 teaspoon onion powder
1 egg
¾ tablespoon chopped fresh cilantro
1 teaspoon salt
¼ teaspoon black pepper
½ cup instant rice
2 tablespoons olive oil
6 cups beef broth
2 celery stalks cut into 1-inch pieces
1 yellow onion separated (½ finely diced, & ½ 1-inch dice)
2 potatoes cut into large chunks
2 carrots cut into large chunks
1 bell pepper, any color cut into large chunks
1 large zucchini
1 can fire-roasted tomatoes
½ cup of your favorite salsa
Directions:
Combine ground beef, garlic & onion powder, egg, cilantro, salt, pepper, and rice in a large mixing bowl. Mix until all ingredients are just combined. Don’t overmix! Form one inch in diameter meatballs and set aside. In a large stockpot, heat olive oil on medium to high heat and add finely diced onion and cook until onions are translucent about 3 minutes. Add garlic and cook until fragrant. At this point, you will add the salsa, onion, and celery and cook for another minute. Now add beef broth, tomatoes and bring them up to a boil, once it is boiling add the meatballs one by one. Allow the meatballs to cook for about ten minutes then add the carrots and potatoes and cook until they are just fork-tender, add the pepper, zucchini and cook for about five minutes.
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Music From this Video:
Music: Boo Boogie - Stuart Bogie
Guitar Miniature No. 1 in D major by Steven O’Brien
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream:
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Filmed and Edited by:
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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-
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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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