ALBONDIGAS: How to Make Traditional Mexican Meatball Soup/Caldo de Albondigas
Albondigas or Caldo de Albondigas is one of the most traditional and delicious Mexican soups. In case you don't know, albondigas means meatballs in Spanish, and so this is a yummy meatball soup that is hearty and packed with wonderful vegetables. Read on for the recipe.
Albondigas
1 1/2 pounds lean ground beef
1/2 cup of uncooked or partially cooked long grain rice (you can also substitute 1/2 cup of raw oats)
1 egg
1 onion, chopped & divided (approx. 1/4 cup for meatballs, remainder for broth)
1 garlic clove, minced
2 roma tomatoes, chopped
3 potatoes, peeled & cut into bite sized cubes
1-2 Mexican squash or zucchini, chopped
1-2 carrots, peeled and chopped
1 stalk of celery, chopped
2 Tbsp. olive oil
6 cups (48oz.) chicken or beef broth
salt to taste (I used 1 tsp. for meatballs, and 1/2 tsp. in broth)
1/2 tsp. crushed pepper
1 tsp. whole cumin seed
Place ground beef in large mixing bowl. Add rice, 1/4 cup chopped onion, salt, pepper, cumin seed, and egg and mix until fully combined. Form meatballs about the size of a golf ball and set aside.
Heat large saucepan over medium high heat. Coat bottom of pan with approx. 2 Tbsp. oil. Once heated, add in remaining chopped onions and sauté until translucent. Add in chopped tomatoes and celery and allow to cook down a few minutes. Add in minced garlic and sauté. Add broth. Stir and bring to a boil. When it boils, carefully add in meatballs and lower heat to a simmer. Meatballs will take a total of 30 minutes to cook. (You will gradually add in other vegetables based on how long they take to cook.) 15 minutes after adding meatballs, add in potatoes and carrots. 7 minutes later, add in squash. Squash will take about 8 minutes to cook, which should bring you right up to 30 minute mark from the time meatballs were put in. Taste broth for salt and add desired amount. Remove from heat and let sit covered 5 minutes more before serving.
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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.
Cooking with Flavor Recipes: Meatball Soup ???? Sopa de Albondigas
Meatball Soup/ Sopa de Albondigas Hello everyone!! I've done it again! A quick easy meal for those busy days. This delicious comfort food is great any time, especially on those cold cloudy days when you just need something to warm you up. You get all the flavors such as the tomatoes and onion, as well as the veggies all in the broth marinating in every sip that you take. While the meatball is full of flavor from the fresh oregano and mint. Give this recipe a try and leave any questions or comments you may have down below.
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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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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
Alright today is another collaboration!! Yay! Its the #TheGreatMeatballCookoff2021
We're making meatball soup, or Sopa de Albondigas!! Here's the recipe
Meatballs
1 pound ground beef 80/20
1/3 cup diced onions'
1/4 cup Maseca
1 egg
1/2 teaspoon of the following
salt, pepper, onion powder, garlic powder, smoked paprika
Combine the ingredients, then roll into balls and brown in a few tablespoon of oil until brown on all sides. Remove meatballs, and most of the fat.
The rest of the stuff
1 cup of onions
3 cloves of garlic
1 14 oz can of diced tomatoes
1 32 oz box of stock or broth
2 tablespoons Worcestershire
1 jalapeno
1 chipotle
3 med potatoes
1/2 cup rice
2-3 med squash
1 large zucchini
Spices 1 teaspoon of the following
salt, pepper, onion powder, garlic powder, oregano, smoked paprika, cayenne pepper, plus 1/2 teaspoon of cumin, 2 bay
juice and zest of one lemon
cilantro optional to taste
In the pan with the remaining oil, add your onion and cook for around 1 min, then add the garlic, cook about a min, next goes the tomatoes and stock. Add in the carrots, Worcestershire, jalapeno, and the chipotle. Bring to a boil, and boil for 10 mins. Now add in your potatoes, and rice, cook simmering for and additional 10 mins. Now add in the squash, and zucchini, and boil a final 10 mins. Taste for salt, check for softness, and if you like you can add the lemon, and cilantro. Done! Enjoy!
Total times for me
Meatballs 30 mins
Rice and Potatoes 20 mins
Squash and Zucchini 10 mins
These are all up to change depending on how soft you like your food, but just plan it out based on how long you like to cook each item. You cant fail, and the flavor is out of this would guys. I know you'll love it!
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Now go and check out the other channels and have a wonderful weekend!!
#TheGreatMeatballCookOff2021 #recipeswithresa #albondigas