Today we're simmering up a traditional and soul-warming dish known as Caldo de Albondigas. This Mexican meatball soup blends the heartiness of meatballs, the simplicity of fresh vegetables, and the comforting flavors of mint and chipotle. A perfect recipe for any occasion, let's dive into how to create this delicious soup.
Ingredients:
- 2 pounds ground beef
- 2 eggs
- 1 cup white rice
- 1/2 white onion, diced
- 2 garlic cloves
- 5 Roma tomatoes, halved
- 3 large potatoes, halved
- 3 celery sticks, chopped
- 3 whole carrots, chopped
- 1 bunch of mint or cilantro, chopped, divided
- 3 chipotle peppers in adobo sauce
- 1 tablespoon chicken bouillon
- 1/2 teaspoon cumin
- 2 teaspoons garlic salt
- 2 teaspoons oregano
- 2 teaspoons black pepper
- 2 teaspoons minced garlic
- 1 tomato bouillon cube
- Water, as needed
- Salt, to taste
- Optional: 2 serrano chilies or jalapeños
Prep Time: 30 minutes
Cook Time: 35-40 minutes
Total Time: 65-70 minutes
Servings: 6-8
Equipment:
- Blender
- Large pot
- Cutting board
- Knife
- Peeler (for carrots, if desired)
Instructions:
1. Begin by dicing half of the white onion and chopping your mint leaves (after washing them) to prepare them for the meatballs. Set these aside in a bowl.
2. Peel (if preferred) and chop the carrots, and chop the celery sticks and potatoes. Rinse these vegetables and set aside.
3. In a large mixing bowl, mix the ground beef, rice, diced onion, chopped mint, eggs, black pepper, garlic salt, and oregano until well-combined.
4. Form the mixture into golf ball-sized meatballs and place them on a tray.
5. In a blender, combine the halved Roma tomatoes, the remaining half of the onion, chipotle peppers, garlic cloves, cumin, chicken bouillon, and tomato bouillon cube with 6 cups of water and blend until smooth.
6. In a large pot over medium-high heat, add a bit of oil. Once hot, pour in the tomato-based broth. Rinse the blender with an additional 3 cups of water (or chicken broth) to get the remaining sauce, and add it to the pot.
7. Season with salt as needed, give it a stir, and bring to a boil.
8. Carefully add the meatballs to the boiling broth. Reduce heat slightly and let them cook for 15-20 minutes.
9. Add the chopped potatoes, carrots, and celery to the pot and continue cooking until the vegetables and meatballs are cooked through, approximately another 15-20 minutes.
10. Once the potatoes are soft, lower the heat to the lowest setting. Add the remaining chopped mint and, optionally, serrano chilies or jalapeños to the soup. Cover and let it simmer for a couple more minutes to allow the flavors to meld.
Cooking Tips:
- Make sure you mix the meatball components thoroughly, so there aren't any chunks of unmixed ingredients.
- Feel free to adjust the vegetables to your liking. Some alternatives include squash and corn.
- If you prefer, you can peel the potatoes before adding them to the soup.
- Taste and adjust the salt as needed after adding the meatballs.
This delicious recipe was created by Cooking Con Claudia. Be sure to check out more of her heartwarming and delightful recipes on her YouTube channel at https://www.youtube.com/@CookingConClaudia.
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