CALDO DE ALBÓNDIGAS | Mexican Meatball & Rice Soup

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.

In a large bowl, combine lean ground beef, 1 teaspoon garlic, black pepper, oregano, 1/4 teaspoon ground cumin, and salt. Mix well.

Add finely diced onion, minced garlic, cilantro, and 1 tablespoon chipotle in adobo sauce. Mix until fully combined.

Add 1/4 cup of uncooked white rice and 1 egg to the mixture and mix again.

Shape the mixture into small meatballs, about 1 tablespoon each.

In a pan over medium-high heat, heat some oil and sauté small diced onion until translucent.

Add finely chopped tomatoes, chipotles, and garlic cloves. Cook for a couple of minutes.

Season with 1 tablespoon chicken bouillon, 1/2 teaspoon ground cumin, black pepper, and 1 1/2 teaspoons salt. Mix well.

Add 7 cups of water and bring to a simmer.

Taste for salt and adjust as needed. Add corn and carefully drop in the meatballs along with 1/4 cup of white rice. Mix well.

Reduce heat to medium, cover, and cook for 10 minutes.

After 10 minutes, add carrots, celery, and potatoes. Mix well and cover again, cooking for another 10 minutes.

After another 10 minutes, add calabasita and cilantro. Cover and cook for an additional 5 to 7 minutes.

Cooking Techniques

Equipment Needed

Spice Level: