Caldo De Albondigas (Nutritious Mexican Meatballs Soup)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
6 people
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Calories
398 kcal
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Course
Main Course
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Cuisine
Mexican
Caldo De Albondigas (Nutritious Mexican Meatballs Soup)
Description
Caldo De Albondigas (Nutritious Mexican Meatballs Soup) starts with combining lean ground beef, uncooked rice, egg, and seasonings to form small meatballs. These meatballs are gently cooked in a broth made by sautéing rice and aromatic vegetables such as onions, celery, carrots, and garlic. Tomato sauce and beef bouillon enrich the broth, while fresh herbs enhance the flavor. Various vegetables including green beans, potatoes, and zucchini are added in stages to maintain their texture.
The method of sautéing the rice before adding it prevents it from becoming mushy. The meatballs should be fully cooked and tender enough to cut with a fork. This results in a wholesome soup with a balance of tender meatballs, a well-seasoned broth, and a mix of vegetables contributing varying textures.
This soup serves well as a nourishing lunch or dinner, offering a complete meal in one pot. It pairs nicely with fresh bread or a light salad. The soup is filling yet light, making it suitable for cooler days or when a comforting dish is desired.
To check doneness, the meatballs should be soft and easy to cut. Adjust seasoning at the end to suit taste. The recipe’s structure allows for variations in vegetable choices without affecting the core technique.
Ingredients
For the Albondigas
- 2 pounds ground beef 96% lean
- 1 egg
- 3 Tablespoons white rice uncooked
- ¾ teaspoon black pepper ground
- 1 teaspoon oregano
- 1 ½ teaspoon kosher salt
For the Soup
- 2 Tablespoons olive oil divided
- ⅓ cup white rice
- 2 celery chopped, stalks
- 1 onion chopped (about 1 cup, small
- 4 carrot peeled & chopped, large
- 1 garlic peeled, clove
- 12 cups water hot
- 8 oz. tomato sauce canned
- 2 beef bullion cubes
- ½ teaspoon black pepper ground
- 1 teaspoon kosher salt
- 1 teaspoon oregano
- ½ cup cilantro chopped
- 3 cups Green bean cut in halves, fresh
- 2 potato peeled and sliced, small white
- 2 zucchini sliced, medium
Instructions
- To make the albondigas: Add all ingredients in a large bowl and mix well with your hands. Form into 1-inch meatballs and roll between your palms. Set aside.
- The soup: In a large stock pot add 1 tablespoon olive oil and heat over medium-high heat.
- Add the rice and sauté until light brown, making sure to keep stirring so that it doesn't burn. Remove from the pot and set aside.
- Add the other 1 tablespoon olive oil, celery, onion, carrots & garlic. Sauté until the onions become soft, about 3 minutes.
- Add the water, albondigas, beef bullion, tomato sauce, salt, pepper, oregano & cilantro. Stir & cover the pot with a lid.
- Cook over low-medium heat. After 40 minutes of cooking, add the rice, potatoes and green beans. Cover and cook for another 10 minutes.
- At this point taste the broth and add more salt & pepper if needed. Add the zucchini and cook for 10 more minutes.
- The albondigas are all done when it’s soft to cut in half with a fork or spoon.
- Serve hot, drizzle with lime juice and hot sauce.
Notes
- Toast the rice before adding it to the soup to maintain a firmer texture and avoid mushiness.
- The meatballs are ready when they are tender enough to be cut in half with a fork.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Serving | 4albondigas | |
| Calories | 398kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 45g | 90% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 93mg | 31% |
| Sodium | 1116mg | 47% |
| Potassium | 1489mg | 32% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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