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
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Caldo de Albóndigas, The Soup Everyone Should Know How To Make | Mexican Meatball Soup
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 the easiest and most delicious caldo de albóndigas! This soup is a soup that everyone should know how to make, its just perfect to enjoy during the cold winter days or just any day!
???? Keep in mind, like every recipe and every household, 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 don’t 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!!!!!! ????
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Tip: if you dont want this to be spicy, dont add the last 2 chipotles, and in the blender add only 1 pepper
Ingredients:
For the meatballs;
2 lbs lean ground beef
1 cup white rice
2 eggs at room temperature
¼ white onion;diced
½ cup fresh cilantro or mint; chopped
1 chipotle pepper in adobo sauce ;minced
2 garlic cloves;minced
2 tsp garlic salt
2 tsp oregano
2 tsp black pepper
½ tsp ground cumin
½ tsp salt
Tomato broth;
5 roma tomatoes
¼ onion
2 garlic cloves
3 chipotle peppers in adobo sauce
1 tbsp chicken bouillon
1 tbsp tomato bouillon
½ tsp ground cumin
2 corn on the cob
1-2 chopped chipotle peppers
3 medium size potatoes; chopped into bite size
3 carrots ; chopped into bite size
4 celery stalks; chopped
2 calabacitas (mexican squash or zucchini); chopped into bite size
½ bunch of fresh cilantro or mint
1 serving of love ????
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Recipes in Spanish :
#albondigas #caldodealbondigas #cookingconclaudia
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.
Receta fácil de sopa de albóndigas
Si te apetece un buen plato de cuchara y además con una receta fácil y rápida, no te pierdas esta sopa de albóndigas tan tradicional como sabrosa.
Si te gusta el vídeo por favor dale a ME GUSTA, y/o COMPARTIR así los demás también podrán disfrutar de las recetas tradicionales.¡GRACIAS!
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Sopa de albondigas | Meatball Soup
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Receta - Recipe????
Ingredientes
400 g de carne molida (ternera)
3 cdas aliño (una mezcla de cebollas, pimientos, cebolleta, ajo y sal)
1.5l de agua
100 g de mantequilla de maní
800 g de patatas
1/4 taza de leche
1/4 cucharadita de achiote
un puñado de cilantro
sal al gusto
Preparación
Poner el agua en una olla y llevarla a ebullición. Mientras tanto, corta las papas finamente y déjelas a un lado. Cuando el agua hierva, agrega las papas y cubre la olla con una tapa.
Mientras las papas se cocinan vamos a marinar la carne para las albóndigas. En un recipiente agregar la carne, el comino en polvo, la sal y el aliño. Mezcla hasta que todas sus especias y carne se hayan incorporado. Comienza a hacer las albóndigas, trata de no hacerlas demasiado grandes o demasiado pequeñas. Yo recomiendo usar una cuchara para ayudarte a obtener una cantidad parecida de carne en cada albóndiga.
Regresa a la olla saca toda la espuma que se haya formado de cocinar las papas. Luego machaca las papas cocidas ligeramente. Después, agrega cuidadosamente las albóndigas y ponle la tapa a la olla.
Cocina las albondigas por mas o menos 15 minutos hasta que estén prácticamente cocinadas, y añadir pasta de achiote, 1cdita de aliño y sal a la olla y volver a tapar. Cocinar por 5 minutos mas.
Consejo: Es muy importante que a partir de ahora no mezclar su sopa con demasiada frecuencia o demasiado, ya que las albóndigas estarán bastante frágiles.
Mientras eso se cocina en la licuadora pondremos la leche, el culantro y el Amani. Licúa hasta que este todo bien triturado.
Cuando hayan pasado los 5 minutos agrega esta mezcla de la licuadora a la olla. Mezcla muy poco y vuelve a cubrir. Baja la llama y cocina por 10 minutos mas.
La sopa estará lista cuando luzca espesa y todo se haya incorporado bien.
Sírvala caliente y con un chorrito de limon.
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Ingredients
400g mince meat
3tbsp aliño ( a blend of onions, peppers, spring onion, garlic and salt)
1.5l water
100g peanut butter
800g potatoes
1/4cup milk
1/4tsp achiote
coriander
salt
Instructions
Put the water in a pot and bring it to a boil. In the meantime peal and cut the potatoes thinly and set aside. When the water is boiling add the potatoes and cover with a lid.
While the potatoes are cooking we are going to marinate the meat for the meatballs. In a bowl add the meat, cumin powder, salt and aliño. Mix until all your spices and meat have incorporated. Start making the meatballs, try not to make them too big or too small. I'll recommend to use a tablespoon to help you get an even amount of meat in each meatball.
Come back to your potatoes and remove all foam released at the top of the pot. Then mash the cooked potatoes lightly. Then carefully add the meatballs and put the lid on.
Cook the meatballs for about 15 minutes until they are cooked, and add achiote paste, aliño and salt to the pot and cover again. Cook for another more 5 minutes.
Tip: It's very important that from now on you don't mix your soup too often or too much as the meatballs will be quite fragile.
While that is cooking in the blender we will put the milk, fresh coriander and peanut butter. Blend until smooth.
When the 5 minutes have passed add this mixture of the blender to the pot. Mix very little and cover again. Lower the heat to medium-low and cook for 10 more minutes.
The soup will be ready when it looks thick and everything has incorporated well.
Serve hot and with a splash of lemon .
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. ❤️
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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