Caldo de Albóndigas (Mexican Meatball Soup)

Name: Caldo de Albóndigas (Mexican Meatball Soup)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 3 servings
Ingredients: 1 pound ground beef; 1/4 cup uncooked white rice; 1/4 cup white onion, finely chopped; 2 tablespoons fresh cilantro, chopped; 1 large egg; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon dried oregano; 1 teaspoon vegetable oil (for hands); 3 medium Roma tomatoes; 2 dried guajillo chiles, stemmed and seeded; 2 dried arbol chiles, stemmed and seeded; 1 teaspoon adobo sauce from canned chipotles (or 1 canned chipotle in adobo, minced); 1 tablespoon chicken bouillon powder; 1/2 teaspoon salt (for broth); 1/4 medium white onion; 2 cloves garlic; 2 tablespoons vegetable oil (for cooking sauce); 6 cups water (or chicken broth); 1 cup fresh or frozen corn kernels; 2 medium carrots, peeled and sliced; 2 medium potatoes, peeled and diced; 1 medium zucchini, chopped; 2 tablespoons fresh cilantro, chopped (for garnish); 1 lime, cut into wedges (for serving)

3 servings

Prep: 30 minutes

Cook: 45 minutes

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#comfort-food #soup #hearty #easy #one-pot

Ingredients Index

1 Pound Ground Beef 1/4 Cup Uncooked White Rice 1/4 Cup White Onion, Finely Chopped 2 Tablespoons Fresh Cilantro, Chopped 1 Large Egg 1 Teaspoon Garlic Powder 1/2 Teaspoon Salt 1/4 Teaspoon Black Pepper 1/2 Teaspoon Dried Oregano 1 Teaspoon Vegetable Oil (for Hands)

Ingredients

1 pound ground beef
1/4 cup uncooked white rice
1/4 cup white onion, finely chopped
2 tablespoons fresh cilantro, chopped
1 large egg
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1 teaspoon vegetable oil (for hands)
3 medium Roma tomatoes
2 dried guajillo chiles, stemmed and seeded
2 dried arbol chiles, stemmed and seeded
1 teaspoon adobo sauce from canned chipotles (or 1 canned chipotle in adobo, minced)
1 tablespoon chicken bouillon powder
1/2 teaspoon salt (for broth)
1/4 medium white onion
2 cloves garlic
2 tablespoons vegetable oil (for cooking sauce)
6 cups water (or chicken broth)
1 cup fresh or frozen corn kernels
2 medium carrots, peeled and sliced
2 medium potatoes, peeled and diced
1 medium zucchini, chopped
2 tablespoons fresh cilantro, chopped (for garnish)
1 lime, cut into wedges (for serving)

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Instructions

1In a large bowl, combine the ground beef, uncooked white rice, finely chopped white onion, 2 tablespoons of chopped fresh cilantro, egg, garlic powder, 1/2 teaspoon salt, black pepper, and dried oregano. Mix thoroughly until well combined.
2Lightly grease your hands with 1 teaspoon of vegetable oil. Form the meat mixture into small, golf-ball-sized meatballs. Set aside.
3Remove the stems and seeds from the guajillo and arbol chiles. Place them in a bowl and cover with hot water; let them rehydrate for 10-15 minutes, then drain.
4In a blender, combine the rehydrated chiles, Roma tomatoes, adobo sauce from chipotles, chicken bouillon powder, 1/2 teaspoon salt, 1/4 medium white onion, and 2 cloves of garlic. Add about 1/2 cup of fresh water. Blend until completely smooth.
5Strain the blended sauce through a fine-mesh sieve into a clean bowl, pressing down on any solids to extract all the liquid. Discard the remaining pulp.
6Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Pour the strained chile sauce into the pot and simmer, stirring occasionally, for 5-7 minutes, or until the sauce slightly darkens and thickens.
7Add 6 cups of water (or chicken broth for a richer flavor) to the pot and bring the mixture to a rolling boil.
8Once the broth is boiling, carefully add the prepared meatballs to the pot. Then add the corn kernels, sliced carrots, and diced potatoes. Reduce heat to medium-low, cover, and let simmer for 15-20 minutes, or until the carrots and potatoes are tender-crisp.
9Add the chopped zucchini to the soup and continue to simmer for an additional 5-7 minutes, or until the zucchini is tender.
10Stir in the remaining 2 tablespoons of fresh cilantro just before serving.
11Serve the Caldo de Albóndigas hot, accompanied by fresh lime wedges for squeezing over the soup.