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
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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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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
How to make The Best Juicy Albóndigas | Como preparar las Mejores albondigas jugosas
Albóndigas / Meatball Soup! Full Recipe Ingredients and recommendations below
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In case you missed our last episode ????
EP5 2020-
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Ingredients
1 Pound of ground beef
7 Cups of water
1 EGGS
2 Roma tomatoes
3 Medium potatoes
1 Medium carrot
2 Small zucchini
1/2 medium onion
1/4 cup Cilantro
1 Anaheim pepper
1 Garlic clove
1 Green onion
3 Tbsp AP flour or 2 Tbsp rice
3-4 Tbsp Natural Chicken bouillon
1 Tsp cumin
1 Tsp Black Pepper
1 Tsp salt
-Adjust Bouillon to taste
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Seasoning Spice Rack:
Stovetop Cover:
????Knorr Selects Chicken Bouillon:
Easy Recipes
Queso Fresco Easy Recipe
Views Chili Powder
Queso Fresco Recipe
How to make one dozen flour tortillas
How to make corn tortillas
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
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.
Mom's Meatball Soup. Recipe by Always Yummy!
There are four reasons to cook meatball soup with – affordable ingredients, 30 minutes of cooking time, good with adults and children and it is nourishing and always tasty.
✅ Ingredients:
• meat mince – 25 oz | 700 g
• bulb onion – 9 oz | 250 g
• carrot – 5 oz | 150 g
• vermicelli – 2 oz | 50 g
• potato – 12 oz | 350 g
• water – 8 cup | 2 l
• vegetable oil – 2 tbsp
• salt – 3 tsp
• ground black pepper – ½ tsp
• fresh dill – 2 tbsp
• 1 bay leaf
✅ You will need:
• carving board
• pan with a lid
• stockpot
• bowl
???? Preparation:
1. Dice the potato and bulb onion and cut the carrot into thin slices.
2. Lay the potato into a stockpot and pour in 8 cup | 2 l of water, bring to a boil and cook over low heat for 10 minutes.
3. Heat 2 tbsp of vegetable oil in a pan and fry the bulb onion for 3 minutes over medium heat, add the carrot and keep frying with a lid covered for 5 minutes more.
4. Add 3,5 oz | 100 g of chopped onion, 1 tsp of salt, ¼ tsp of black pepper into the mince, mix and form small meatballs.
5. Lay the meatballs into the stockpot with potato, bring to a boil and add the fried vegetables, 2 tsp of salt, ¼ tsp of pepper and a bay leaf, reduce the heat and cook over low heat for 10 minutes.
6. Add the vermicelli and boil for 3 minutes over low heat. Sprinkle your meatball soup with vermicelli with chopped up fresh dill and serve to the table.
Caldo De Albondigas // Mexican Meatball Soup ❤️
I can’t tell you enough about this delicious CALDO DE ALBONDIGAS, it is a Mexican Meatball Soup that is loaded with flavor. It is hearty with pillowy soft beef meatballs that are perfectly seasoned and vegetables, you will put this down on your list of favorites. I love to prepare this soup, especially on chilly or cold days, the unique flavor of the smoky chipotle pepper and it’s adobo sauce take it to a whole new level, it’ll have a subtle hint of heat that takes it to a new level, but you can add the Smokey flavor with the adobo sauce and leave the chipotle pepper out too. I love adding a few pieces of a sweet potato to give it a hint of sweetness that will be the perfect balance with everything else. I side it with Mexican rice and freshly made corn tortillas. I hope you give it a try. ❤️
As an AMAZON associate I profit from qualified purchases (affiliate)
INGREDIENTS—————————-
1 1/2 lbs. lean ground beef
1/2 Small chopped onion
2 green onions chopped (green and white part)
1/2 small green bell pepper (orange or yellow or Anaheim)
1 large Celery rib (finely chopped)
2 large Roma tomatoes (diced small)
1 large russet potato (diced medium/large)
1/2 Small sweet potato (diced like potato)
1 Chayote (peeled and diced) optional
2 medium Carrots (bite size pieces)
2 Small/medium Mexican squash OR zucchini (diced)
Small bunch chopped Cilantro
1/3 C. Partially cooked rice (i used jasmine)
2 Tbsp Canola oil
Salt and Pepper to your liking
12 C. Beef broth (i made mine with KNORR beef bouillon
MEATBALLS———————————-
1 1/2 lbs. lean ground beef
1/4 Onion (finely chopped )
4 sprigs Mint chopped ( leaves only)
1 tsp Onion powder
1 tsp garlic powder
1/2 tsp ground cumin
Salt as needed
Pepper as needed
1/3 C. Partially cooked rice
3/4 tsp mexican oregano (optional )
2 large eggs
MOLCAJETE SPICES————————————
3/4 tsp whole cumin
3/4 tsp peppercorn
2 large Garlic Cloves
1 C. Water
1/4 tsp salt (optional) helps to grind
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#albóndigas
#albondigas
#soup
Mexican Meatball Soup
There is something comforting about cozying up on the couch with a bowl of soup after a long day. Interestingly, the word, 'restaurant,' (derived from the French word restaurer meaning to restore) was first used in France during the 16th century to describe a highly concentrated soup sold by street vendors and advertised as an antidote to physical exhaustion.
A few years ago while living in Los Angeles, I discovered the joys of Mexican soups and stews. A couple of notable favorites include Birria and Caldo de Res, but by far my favorite Mexican soup is Albóndigas, which literally translates to meatball in Spanish. Luckily, I was able to jot down a family recipe from a friend, whose mother makes an amazing version.
What's great about Albóndigas is that it's super-simple with little precision required. It's a hearty and rustic soup that makes for a quick one-pot meal, perfect for those nights when you're in need of a little TLC.
Albondigas Soup
Makes 4 servings
1 tablespoon olive oil
4 cloves garlic, minced
1/2 cup roughly chopped yellow onion
1 1/3 cups ½-inch carrot slices (about 1 large)
1 cup ½-inch potato cubes
2 cans (8 ounces each) beef or chicken stock
1 can (8 ounces) tomato sauce
Meatballs
1 pound lean ground beef
1/3 cup minced onion
1/4 cup uncooked rice (long-grain or short-grain)
½ cup minced fresh mint
1 tablespoon dried oregano
½ teaspoon salt
Pepper, to taste
1 egg
Garnish
Cilantro sprigs
1 lime, quartered (4 wedges)
Heat the oil in a large saucepan over medium-high heat. Add the garlic and onion, sauté until the onions are translucent, about 1 minute.
Stir in carrots and potatoes; sauté over high heat to lightly brown, about 1 1/2 minutes.
Add tomato sauce and stock. Stir and simmer, covered, for 15 minutes.
While soup is simmering, make the meatballs. In a large bowl, combine ground beef, onion, rice, mint, oregano, salt, pepper and egg. Form mixture into 1-inch meatballs.
Add the meatballs to the soup. Cover and simmer for 15 minutes more.
Ladle soup into four bowls. Garnish with cilantro and lime wedge, and serve.
While other three-year-old girls played with their Barbie dolls, Joy Liao made herself an imaginary kitchen. She'd pretend to be the butcher at the market, taking a plastic knife to her stuffed animals. (She wasn't a troubled child, promise!) Having an insatiable appetite for all things delicious, Joy grew up in the kitchen learning about cooking from her mother. After college, she pursued an editorial/media career, and more recently, rediscovered her passion for food in the kitchens of Michelin-starred restaurants in San Francisco.
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