Caldo de Albóndigas Verde | Mexican Meatball Soup

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and healthier while ground pork is often less expensive.

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and more accessible, while jalapeños add a spicy kick.

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned tomatoes

Green tomatoes can mimic the tartness of tomatillos, and canned tomatoes are usually more affordable.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley offers a similar freshness, while dried cilantro can be more economical.

Add 2 lbs of lean ground beef to a large bowl.

Season with 2 teaspoons of garlic salt, oregano, black pepper, 1/2 teaspoon of ground cumin, and salt.

Add 1 cup of uncooked white rice, 1/4 cup of Chile verde, 2 eggs, 2 minced garlic cloves, 1/2 onion, and a bunch of cilantro.

Mix all ingredients together until well combined.

Divide the mixture and shape into meatballs of even size.

Set meatballs aside.

Prepare the sauce by adding 2 anaheim roasted peppers, 4 roasted poblano peppers, 2 tomatillos cut in half, 1/2 onion, 4 garlic cloves, a handful of cilantro, 1 cup of spinach, chicken bouillon, salt, oregano, cumin, thyme, and margarine to a blender with 5 cups of water.

Blend until smooth.

In a pot over medium-high heat, add the blended sauce and 6 cups of water, bringing it to a simmer.

Taste the broth and adjust seasoning if necessary.

Carefully drop the meatballs into the simmering broth.

Bring to a second simmer and skim the top.

Add corn and 1 bay leaf, reduce heat to medium-low, cover, and cook for 20 minutes.

After 20 minutes, add 3 medium potatoes, 3 carrots, and 4 celery sticks, mixing well.

Cover and cook for another 15 minutes.

After 15 minutes, add 2 calabacitas and a handful of cilantro, covering again and cooking for an additional 5-8 minutes until vegetables are tender.

Cooking Techniques

Equipment Needed

Spice Level: