Receta De Caldo De Albondigas De Res De Mi Rancho A Tu Cocina

Ingredients

• 1 kg Ground Beef (80% lean, fresh)
• 0.5 cup White Rice (uncooked, rinsed)
• 1 piece Chipotle in Adobo (finely chopped; use half for meatballs and half for broth)
• 0.5 tsp Black Pepper (ground)
• 2 pieces Onion (one medium for broth, one medium for meatball mixture, diced)
• 5 pieces Tomato (four for broth, one for meatball mixture, diced)
• 2 tbsp Fresh Mint (Hierbabuena) (chopped)
• 1 large Egg (room temperature)
• 2 tbsp Cilantro (chopped)
• 2 pieces Zucchini (cut into 1‑inch cubes)
• 2 pieces Carrot (cut into 1‑inch cubes)
• 2 pieces Potato (peeled and cut into 1‑inch cubes)
• 1 cup Corn Kernels (Elotitos) (fresh or frozen, thawed)
• 3 cloves Garlic (minced)
• 2 tbsp Vegetable Oil (for sautéing)
• to taste Salt (preferably kosher)
• 8 cups Water (for broth)

Instructions

1. Prepare the Vegetables

   Wash the zucchini, carrots, potatoes, and corn kernels. Cut the zucchini, carrots, and potatoes into 1‑inch cubes. Set the corn aside.

   Time: PT10M

2. Make the Broth

   Heat 2 tbsp oil in the large pot over medium heat. Add 1 diced onion, 3 minced garlic cloves, and half of the chopped chipotle. Sauté until fragrant, about 2 minutes. Add the 4 diced tomatoes, corn kernels, 8 cups water, and a pinch of salt. Bring to a gentle boil, then reduce to a simmer.

   Time: PT15M

   Temperature: medium heat

3. Prepare the Meatball Mixture

   In a mixing bowl combine 1 kg ground beef, 1 diced onion, 1 diced tomato, 2 tbsp chopped cilantro, 2 tbsp chopped mint, 1 egg, 0.5 cup uncooked rice, the remaining half chipotle, 0.5 tsp black pepper, and a pinch of salt. Mix thoroughly with clean hands until evenly incorporated.

   Time: PT10M

4. Form the Albóndigas

   With damp hands, shape the mixture into golf‑ball‑size meatballs (about 2‑3 inches in diameter). Place them on a plate or tray.

   Time: PT5M

5. Cook the Meatballs in the Broth

   When the broth is gently simmering, carefully add the meatballs. Let them cook for about 15 minutes, stirring occasionally so they do not stick to the bottom. The meatballs are done when they float to the surface and are firm to the touch.

   Time: PT15M

   Temperature: simmer

6. Finish and Serve

   Taste the soup and adjust salt or chipotle if needed. Ladle the hot caldito into bowls, ensuring each serving gets several meatballs and vegetables. Garnish with extra chopped cilantro if desired.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

15g

Carbohydrates

30g

Fat

8g

Fiber

4g