How to make Albóndigas de Res Caldo en Caldillo Mexican Meatball Soup
Recipe Information
Albóndigas de Res Caldo en Caldillo
Cultural Context
Originating from rural Mexico, Albóndigas de Res Caldo en Caldillo is a comforting meatball soup often enjoyed during family gatherings. The dish showcases the heartiness of meatballs made from ground beef, combined with fresh vegetables and spices, creating a flavorful broth. This traditional recipe has been adapted in various regions of Mexico, with each family adding their unique twist, making it a beloved staple in many households.
ground beef
🥗Healthier: ground turkey
💰Cheaper: ground pork
Ground turkey is leaner, while ground pork is often less expensive.
beef broth
🥗Healthier: vegetable broth
💰Cheaper: water with seasoning
Vegetable broth reduces sodium and calories, while water with seasoning is a budget-friendly option.
rice
🥗Healthier: quinoa
💰Cheaper: barley
Quinoa is a high-protein alternative, while barley is often cheaper.
lime
🥗Healthier: lemon
💰Cheaper: vinegar
Lemon provides similar acidity, while vinegar is a cost-effective substitute.
Start by preparing the meat for the albondigas using 1.5 pounds of ground beef.
Add 1/3 of a white onion, 1 minced garlic clove, some cilantro (or mint if preferred), 1/8 teaspoon of black pepper, 1/4 teaspoon of oregano, 2 eggs at room temperature, 1/3 cup of rice, and salt to taste.
Mix everything together until well combined.
Roll the mixture into meatballs, forming about 24 meatballs.
Set a pot on medium heat and add 3 tablespoons of oil.
Once the oil is hot, add 2 minced garlic cloves and 1/4 of a white onion, frying them for about 30 seconds.
Add 3 Roma tomatoes to the pot and cook for about 3 minutes.
After 3 minutes, add 5 cups of water to the pot.
Add 2 tablespoons of beef bouillon and pepper to taste, then mix well.
Once it comes to a boil, add in the corn cut into smaller pieces and the meatballs.
Add 2 Chipotle peppers in Adobo sauce for additional flavor, then cover the pot and let it cook for about 15 minutes.
After 10 minutes, remove some of the impurities from the meat.
At the 15-minute mark, add in 1 carrot, 2 small potatoes, and about 1/2 pound of green beans, then mix well and cover the pot.
Cook for an additional 10 minutes.
After 10 minutes, add in 1 zucchini and a small bunch of cilantro, then cover and cook for another 5 minutes.
After 5 minutes, check if the potatoes are super soft and the albondigas are done.
Serve in a bowl with lime and Tapatio.
Cooking Techniques
Equipment Needed
Spice Level:
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