Mexican Meatball Soup Recipe | CALDO DE ALBONDIGAS | HD COOKING VIDEOS

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork can be more economical.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, and water with bouillon is a cost-effective substitute.

Chop vegetables: medium carrots, 1 large potato, 1 Mexican squash, and 1 jalapeno (optional).

In a bowl, combine 1 pound of lean ground beef, 1/2 cup of uncooked rice, 2 cloves of minced garlic, 1/2 teaspoon of granulated garlic powder, 1/2 teaspoon of granulated onion powder, 2 tablespoons of chopped cilantro, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Mix until well combined and form into meatballs (about a dozen to 14).

Cover meatballs and let sit for 10 minutes.

Preheat a pot with 2 tablespoons of oil and sauté 1/2 cup of chopped onion for about a minute until translucent.

Add chopped potato and carrots to the pot and sauté for another minute.

Add chopped zucchini and sauté for another minute.

Stir in 9 ounces of crushed tomato and mix well.

Add 2.5 tablespoons of Knorr chicken flavored bouillon powder and 2.5 quarts of water, then mix.

Bring the soup to a boil, then add the meatballs.

Cover the pot and reduce the heat to medium-low to low, cooking for 25 to 30 minutes until vegetables are tender and meat is cooked.

Taste the broth and adjust seasoning if necessary, cooking for an additional 5 minutes if needed.

Cooking Techniques

Equipment Needed

Spice Level: