Albondigas Mexican Meatball Soup
Albondigas Soup ????
•
•
•For the meatballs:
-1 lb ground beef.
-2 garlic cloves , minced.
-1/4 cup raw white rice.
-1 teaspoon ground cumin.
-1 teaspoons dried oregano.
-1 /4 cup chopped fresh parsley (dry will work too).
-1 egg , beaten
-1/2 teaspoon salt
-1/4 teaspoon pepper
•
•
•For the soup:
-1 tablespoon olive oil
-1/2 large onion , chopped
-2 garlic cloves , minced
-2 carrot , cut into 1/2-inch pieces.
-2 stalks celery , cut in chunks.
-6 baby potatoes , chopped into small cubes.
-6 cups beef broth -6 cups water
-1 14 .5 oz. can diced tomatoes with juice
-1 tablespoon died oregano
-1 tablespoon ground cumin
-1 table spoon garlic salt.
-1 chopped zucchini. *optional
-1/4 cup of quinoa *optional
-1 whole lemon juices
salt and pepper , to taste
•
•
•Instructions:
Mix all the meatball ingredients together in a large bowl. Using wet hands, shape the meat mixture into 1-inch meatballs by rolling it between your hands until it forms a ball. This should make about 35 meatballs, depending on how big you make them. Keep them in the refrigerator until ready to add to the soup.
In a large, heavy pot, heat the olive oil over medium heat. Add onions and cook until softened, about 2-3 minutes. Add the garlic, chopped carrots, celery, and potatoes and cook, stirring frequently, for about 5 minutes, or until they start to soften. Pour in the chicken broth, water and can of tomatoes. Stir in oregano and cumin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and let simmer for about 5 minutes.
Add the meatballs to the simmering soup, one at a time. Stir very gently, to avoid breaking apart the meatballs. Cover and simmer over medium-low heat for another 10 minutes. Stir in zucchini and cook, until soft, about 10 minutes. Stir in the lemon juice, and season with salt and pepper, to taste. Serve. #delicious #pickyeaters #foodporn #mexican #mexicansoup #mexicanmeatballsoup #albindigas #eat #soup #comfortfood #l4l #f4f #you_can_whip_it
ALBONDIGAS! DELICIOUS AND EASY WITH VEGETABLES ❤(meatball soup with vegetables)
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DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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
Albondigas Soup Recipe | How To Make the BEST ALBONDIGAS | Mexican MeatBall Soup
#shorts #latina #mexican #momlife #shortsbeta #chef #recipes #albóndigas #mexicanfood #mexico #recipes #dinnerideas #dinner #fall #fallrecipes #christmas #thanksgiving #thanksgiving2022 #christmastree
Albóndigas en Caldillo
Albóndigas en Caldillo. Albóndigas en Caldillo de Jauja Cocina Mexicana™. Albóndigas jugosas, tiernas y suavecitas en caldo de jitomate con verduras cocidas a la perfección. Receta de Albóndigas en Caldo de #JaujaCocinaMexicana, ingredientes, y técnicas paso-a-paso para preparar Albóndigas en Caldo con verduras. Muy fácil de hacer, y una tradición sabrosísima en comidas y cenas familiares acompañados con Tortillas de Maíz calientitas recién hechas y Acompañado con Arroz Rojo Buen provecho, y mil gracias por suscribirse
#albondigas #albondigasencaldo #sopadealbóndigas
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INGREDIENTES PARA 24-26 ALBONDIGAS EN CALDILLO
CALDILLO: 4 jitomates (300 gm), agua a cubrir, ¼ cebolla, 2 dientes ajo grandes, ¾ tza agua, aceite para freír, 1½ cdta caldo res o pollo en polvo, o al gusto, 1 L caldo de res ,1 chile chipotle en adobo (opcional)
ALBONDIGAS: 3 cda arroz, 300 gm carne res + 300 gm carne cerdo molidas, ¾ cdta sal, ⅛ cdta pimienta negra molida, ¼ cdta oregano, 1 diente ajo prensado, ⅓ tza cebolla picada, 4 ramitas yerbabuena, 2 huevos, 100 gm calabacita
VERDURAS: 1 zanahoria grande, 1 chayote, 1 tallo apio, 300 gm papa, 300 gm calabacita italiana
SERVIR: limón, Tortillas de Maiz calientitas y Arroz Rojo Mexicano
INGREDIENTS FOR 24-26 ALBONDIGAS - ALBONDIGAS SOUP
CALDILLO: 4 tomatoes (10½ oz), sufficient water to cover, ¼ onion, 2 large garlic cloves, ¾ cup water, canola oil, 1½ tsp beef or chicken bouillon, or to taste, 2 pints beef stock 1 canned adobo chipotle chile (optional)
ALBONDIGAS: 3 tbsp rice, 10½ oz ground beef + 10½ oz ground pork, ¾ tsp salt, ⅛ tsp ground black pepper, ¼ tsp Mexican oregano, 1 pressed garlic clove, ⅓ cup chopped onion, 4 mint sprigs, 2 eggs, 3½ oz zucchini
VEGETABLES: 1 large carrot, 1 chayote, 1 celery stick, 10½ oz potato, 10½ oz zucchini
SERVE: lime, fresh homemade Corn Tortillas and Mexican Red Rice
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
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
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