HOW TO MAKE ALBONDIGAS l MEATBALL SOUP l CALDO SEASON l RICAS ALBONDIGAS l EASY RECIPE

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

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

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is more nutritious, while barley is budget-friendly.

Welcome to the channel and introduction.

Wash and peel the vegetables, specifically chayotes and carrots.

Chop the vegetables into bite-sized pieces, using two of each except for the carrots, where four or five are used due to their small size.

Chop the Roma tomatoes and onion into small squares and add them to the ground beef.

Add 1/4 cup of rice, 2 eggs, salt to taste, and beef bouillon to the meat mixture. Mix everything with clean hands.

Form the meat mixture into small balls and place them on a plate.

Blend three tomatoes, four garlic cloves, and a piece of onion together for about two minutes without adding water.

Preheat a pot and add corn oil until it bubbles, indicating it's ready.

Carefully pour the blended tomato mixture into the pot and then add the meatballs in a circular pattern around the pot.

Add water to the pot and season with tomato bouillon, beef bouillon, and salt to taste. Cover the pot and cook on high heat.

Check for doneness by observing the rice; it is done when it 'puffs up.'

Add chayote first, then after two to three minutes, add the carrots, followed by the potatoes after another two to three minutes.

Finally, add the calabacitas last, as they take the least time to cook. Cook until the potatoes are tender and easily pierced with a fork.

Serve the albondigas in a large bowl.

Cooking Techniques

Equipment Needed

Spice Level: