CALDO DE ALBÓNDIGAS, a fast & easy recipe EVERYONE loves and should know how to make!

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.

Add Aroma Tomatoes, a piece of onion, garlic cloves, half of a real bell pepper, tomato sauce, ground cumin, chicken bouillon, and 4 cups of water to a blender and blend until smooth. Set the sauce aside.

In a large bowl, add ground beef, 1 tablespoon of all-purpose flour, 1 teaspoon of oregano, garlic salt, black pepper, and salt. Sprinkle these over the meat.

Add diced onion, minced garlic, cilantro, and 1 egg to the meat mixture. Mix everything together until well combined.

Add rice to the meat mixture and continue mixing until fully incorporated.

Divide the meat mixture into meatballs, making them about 1 tablespoon in size for faster cooking.

In a pot over medium-high heat, add the blended sauce and 6 cups of water. Bring to a simmer and taste for salt, adjusting as needed.

Add the meatballs one by one to the pot and optionally add corn. Reduce heat to medium-low, cover, and cook for 15 minutes.

After 15 minutes, add diced potatoes, celery, and carrots to the pot. Mix and continue cooking for another 10 minutes.

Skim the top of the broth to remove excess oil after 10 minutes.

Add diced zucchini and allow to cook for another 5 to 7 minutes until vegetables and meatballs are fully cooked.

Serve the caldo with lime juice, cilantro, and onion, alongside a side of rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary