How To Make Albondigas | Mexican Meatball soup | Albondigas En Caldillo

Mix 1 lb of ground beef with 1 teaspoon of tomato chicken flavored bullion powder, 1.5 tablespoons of chopped cilantro, and 1/4 teaspoon of garlic powder.

Add 1/2 cup of uncooked rice to the mixture and combine well.

Roll the mixture into meatballs, approximately 14-15 meatballs.

In a blender, combine 3 cloves of garlic, 2 chopped Roma tomatoes, and 1 small chopped onion, then blend with 1/2 cup of water until smooth.

Strain the blended mixture to remove skins and seeds (optional).

In a preheated stock pot, heat 2 tablespoons of vegetable oil and cook the strained puree for 5-10 minutes to intensify the flavor.

Add 8 cups of water to the pot and bring to a boil.

Add the meatballs to the boiling water and cook for 25-30 minutes, skimming off any fat or scum that rises to the top.

Serve the albondigas once the rice has bloomed and the meatballs are cooked.

Equipment Needed

Dietary

Allergens