Caldo de albóndigas (meatball soup)
#albondigas #caldodealbondigas #jajacocina
Hola aquí les dejo esta deliciosa receta de un caldo de albóndigas, espero que les guste si es así no olviden regalarme un like, y ayudarme a compartir el vídeo por
Favor! GRACIAS ☺️
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Easy Homemade Soup | Sopa De Albondigas (meatball soup) | feed a LARGE family for a Month!! #food
Join me today in cooking a Soup that will keep a large family fed for a month. This Mexican Soup is delicious and very fulfilling. We will be making Sopa De Albondigas (meatball soup). Soup is a perfect combination with the Winter weather that is upon us. This Mexican soup is so easy to cook and prepare for. Albondigas are made to your specifications, so put what you think you would like in it. I show you what ingredients I like in my Albondigas soup. The kiddos and Hubby are chomping at the bit waiting for a taste of this Hot, Delicious, Harty, and fulfilling SOUP. Love Ya
Cassandra Celeste
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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
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 ????
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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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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