Albóndigas en Caldo con Verduras

Ingredients

• 4 large Tomatoes (peeled and tops removed)
• 8 cups Water (for boiling tomatoes and later broth)
• 0.5 cup White Rice (uncooked, semi‑cooked before adding to meat)
• 250 g Ground Beef (80% lean)
• 250 g Ground Pork (fresh)
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Oregano (dried)
• 4 cloves Garlic (2 for meat, 2 for sauce)
• 1 medium Onion (finely chopped for meat mixture)
• 2 tbsp Fresh Mint (Hierba Buena) (finely chopped)
• 2 large Eggs (room temperature)
• 0.5 cup Italian Zucchini (finely diced, added to meat mixture)
• 1 piece Chipotle Pepper in Adobo (optional, adds smoky heat)
• 2 medium Carrots (peeled and diced)
• 1 medium Chayote (peeled and diced)
• 2 stalks Celery (diced)
• 2 medium Potatoes (peeled and diced)
• 1 medium Zucchini (diced, added at the end)
• 1 tbsp Beef or Chicken Broth Powder (for flavor)
• 4 cups Beef Broth (or water if broth unavailable)
• 2 tbsp Vegetable Oil (for sautéing sauce)
• 1 whole Lime (cut into wedges for serving)
• 6 pieces Corn Tortillas (warmed)
• 1 cup Cooked Rice (optional for serving) (white or red, heated)

Instructions

1. Boil and Peel Tomatoes

   Bring 8 cups of water to a boil, add the tomatoes, cover and boil for 7 minutes. Remove from heat, let cool slightly, then peel off the skins and discard the tops.

   Time: PT12M

   Temperature: Medium-high heat

2. Par‑Cook the Rice

   In a separate saucepan, bring water to a boil, add 0.5 cup rice, cook 6‑7 minutes until semi‑cooked, then drain and set aside.

   Time: PT8M

   Temperature: Medium heat

3. Prepare the Meatball Mixture

   In a mixing bowl combine ground beef, ground pork, salt, pepper, oregano, 2 crushed garlic cloves, finely chopped onion, chopped mint, 2 eggs, the semi‑cooked rice, and the diced Italian zucchini. Mix with clean hands until just combined, then shape into 4‑5 cm balls.

   Time: PT15M

4. Blend the Tomato Sauce

   In the blender combine the peeled tomatoes, a piece of onion, the remaining 2 garlic cloves, and about ½ cup of the tomato cooking water. Blend until smooth.

   Time: PT5M

5. Sauté the Sauce

   Heat vegetable oil in the large pot over medium‑high heat. Add the blended tomato sauce, sprinkle in the broth powder, and stir for 7 minutes until the sauce deepens in color.

   Time: PT7M

   Temperature: Medium-high heat

6. Add Broth and Chipotle

   Pour in 4 cups beef broth (or water) and stir. Add the chipotle pepper if using. Bring to a gentle boil, then lower to a simmer.

   Time: PT7M

   Temperature: Medium heat

7. Cook the Meatballs

   Gently drop the meatballs into the simmering broth, cover, and let cook for 20 minutes on low heat.

   Time: PT20M

   Temperature: Low heat

8. Add Carrots

   Open the lid, add the diced carrots, re‑cover and cook for an additional 5 minutes.

   Time: PT5M

   Temperature: Low heat

9. Add Chayote, Celery, and Potatoes

   Stir in the diced chayote, celery, and potatoes, cover again and simmer for 12 minutes.

   Time: PT12M

   Temperature: Low heat

10. Finish with Zucchini

    Finally add the diced zucchini, cover and cook for 5 minutes. Turn off the heat and let the soup sit, covered, for 2 minutes before serving.

    Time: PT5M

11. Serve

    Ladle the soup into bowls, add a squeeze of lime, a side of warm corn tortillas, and optional cooked rice. Enjoy!

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Tomatoes: Canned diced tomatoes
• Instead of White Rice: Arborio rice
• Instead of Ground Beef: Ground turkey
• Instead of Ground Pork: Ground chicken
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Oregano: Mexican oregano
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Onion: Shallots
• Instead of Fresh Mint (Hierba Buena): Fresh cilantro
• Instead of Eggs: Flax egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Italian Zucchini: Regular zucchini
• Instead of Chipotle Pepper in Adobo: Smoked paprika (1 tsp)
• Instead of Carrots: Parsnips
• Instead of Chayote: Green papaya
• Instead of Celery: Fennel stalks
• Instead of Potatoes: Sweet potatoes
• Instead of Zucchini: Yellow squash
• Instead of Beef or Chicken Broth Powder: Bouillon cube
• Instead of Beef Broth: Chicken broth, Water
• Instead of Vegetable Oil: Canola oil
• Instead of Lime: Lemon
• Instead of Corn Tortillas: Flour tortillas
• Instead of Cooked Rice (optional for serving): Quinoa

Equipment Needed

• Large Pot
• Saucepan
• Blender
• Cutting Board
• Chef Knife
• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Ladle
• Wooden Spoon

Critical Steps — Do Not Skip

• Boiling and peeling the tomatoes to achieve a smooth sauce.
• Par‑cooking the rice so the meatballs stay moist.
• Mixing the meatball mixture gently to avoid toughness.
• Simmering the meatballs on low heat to keep them tender.

Chef Tips from the Video

• Toast the oregano briefly in the oil before adding the sauce for a deeper flavor.
• Add a splash of orange juice at the end for a subtle brightness.
• For a richer broth, use homemade beef stock instead of powder.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze meatballs separately from broth for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Form and freeze the raw meatballs on a tray; transfer to a zip‑top bag once solid.
• The tomato broth can be prepared a day ahead and refrigerated; reheat before adding meatballs.
• Cooked rice can be made in advance and stored in the fridge for up to 2 days.

Frequently Asked Questions