Caldo de Albóndigas Recipe (Mexican Meatball Soup) #shorts

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

chicken broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasoning

Homemade broth is healthier and can be made from scraps, while water with seasoning is budget-friendly.

Start by making the albóndigas with 2 lbs of ground beef.

Add salt, pepper, chopped mint leaves, and 1 cup of uncooked rice to the beef.

Mix everything together and add 2 eggs, mixing until well combined.

Use a 1/4 cup measuring cup to roll the mixture into meatballs, making about 20 meatballs.

Set a pot to medium heat and add some oil.

Once the oil is hot, add half a white onion and 3 garlic cloves, frying for about a minute until the onions are translucent.

Add 2 chile moras and stir for a couple of seconds.

Add 5 Roma tomatoes and cook until the tomatoes release all their juice.

Pour in 10 cups of hot water and 2 tablespoons of chicken bouillon, mixing it in.

Once it starts boiling, carefully add the albóndigas slowly into the pot.

Cover and cook for 5 minutes, then check on the meatballs.

After 5 minutes, add 3 carrots and 2 potatoes, cover, and cook for 10 minutes.

After 10 minutes, add 2 calabacitas and a small bunch of cilantro, cover, and cook for an additional 10 minutes.

Once done, serve the caldo de albóndigas.

Cooking Techniques

Equipment Needed

Spice Level: