Caldo de Albondigas (Mexican Meatball Soup)

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces sodium and calories, while water with seasoning is a budget-friendly option.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a high-protein alternative, while barley is often cheaper.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides similar acidity, while vinegar is a cost-effective substitute.

Add 1 tablespoon of oil to a Dutch oven and heat it up.

Blend 2 tomatoes, 1/3 white onion, and 2 cloves of garlic until smooth.

Pour the blended mixture into the heated Dutch oven and cook for a few minutes.

Add bite-sized pieces of 2 carrots and 1 large potato to the pot.

Pour in about 1 cup of beef stock and cover the pot to simmer the vegetables.

In a bowl, combine 1 pound of ground beef, 1/4 cup of pre-cooked white rice, and some cheese.

Season the meat mixture with Mexican oregano, salt, garlic salt, and black pepper.

Mix the meat mixture by hand until well combined and form into meatballs.

Carefully add the meatballs to the simmering broth.

Simmer until the meatballs are cooked through and the vegetables are tender.

Cooking Techniques

Equipment Needed

Spice Level: