RIQUISIMO! Caldo de albondigas de carne molida

Ingredients

• 5 Roma Tomatoes (peeled and quartered)
• 0.5 Yellow Onion (half, finely chopped; reserve the other half for later use)
• 0.5 Green Chile (mild) (seeded and finely chopped; optional for heat)
• 2 Garlic Cloves (minced)
• 0.25 cup Fresh Cilantro (finely chopped; leaves only)
• 0.25 cup Fresh Parsley (finely chopped)
• 1 Celery Stalk (chopped into small pieces)
• 8 Corn Kernels (fresh or frozen kernels)
• 1 Carrot (peeled and sliced into thin rounds)
• 2 White Potato (cut into 1‑inch cubes; kept in water to prevent oxidation)
• 1 Zucchini (or Calabacita) (cut into half‑moon strips)
• 3 lb Ground Beef (80% lean preferred)
• 3 Eggs (large; 1 egg per pound of meat)
• 0.5 cup Long Grain White Rice (uncooked, rinsed)
• 2 tbsp Olive Oil (for sautéing)
• 6 cup Water (divided; some for blending, rest for broth)
• 1 Chipotle Chili in Adobo (finely chopped; adjust to taste)
• 1 tsp Ground Cumin
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Paprika
• 1 tsp Garlic Salt
• 1 tsp Lemon Juice (mixed with a pinch of pepper)
• to taste Salt
• 1 sprig Fresh Oregano (optional)
• 5 Fresh Mint Leaves (optional, torn)
• 1 Avocado (sliced for garnish)
• 2 Lime Wedges (for serving)

Instructions

1. Prep the Vegetables

   Quarter the Roma tomatoes, finely chop half an onion, seed and finely chop the mild green chile, mince the garlic, and finely chop cilantro, parsley, and celery. Set aside in separate bowls.

   Time: PT10M

2. Sauté Aromatics

   Heat 2 tbsp olive oil in the large saucepan over medium heat. Add the chopped tomatoes, onion, green chile, garlic, cilantro, parsley, and celery. Stir for 3‑4 minutes until fragrant.

   Time: PT5M

   Temperature: medium heat

3. Blend the Base

   Transfer the sautéed mixture to a blender, add 1 cup water, and blend until smooth. Return the puree to the saucepan.

   Time: PT5M

4. Build the Broth

   Add the remaining 5 cups of water to the saucepan, season with a pinch of salt, and bring to a gentle boil.

   Time: PT5M

   Temperature: high heat

5. Add Corn and Chipotle

   Stir in the 8 corn kernels and the chopped chipotle chili. Reduce heat to a simmer and cook for 5 minutes.

   Time: PT5M

   Temperature: medium heat

6. Prepare the Meatball Mixture

   In a mixing bowl combine the ground beef, 3 eggs, ½ cup uncooked rice, 1 tsp ground cumin, ½ tsp black pepper, ½ tsp paprika, 1 tsp garlic salt, 1 tsp lemon juice with a pinch of pepper, and salt to taste. Mix thoroughly until the rice is evenly distributed.

   Time: PT10M

7. Form the Meatballs

   With damp hands, shape the mixture into 1‑inch balls (about 25 balls). Place them on a plate.

   Time: PT5M

8. Cook the Meatballs in the Broth

   Gently drop the meatballs into the simmering broth. Cover and cook for 10 minutes, or until the meatballs float and are cooked through.

   Time: PT10M

   Temperature: medium heat

9. Add Carrots

   Add the sliced carrot rounds to the pot and simmer for 2 minutes.

   Time: PT2M

   Temperature: medium heat

10. Add Potatoes

    Add the cubed potatoes (pre‑soaked in water) and cook for another 2 minutes.

    Time: PT2M

    Temperature: medium heat

11. Add Zucchini

    Stir in the zucchini strips and simmer for 2 minutes until just tender.

    Time: PT2M

    Temperature: medium heat

12. Finish with Fresh Herbs

    Turn off the heat. Stir in the reserved cilantro, parsley, a sprig of oregano, and optional mint leaves. Adjust salt and pepper if needed.

    Time: PT2M

13. Serve

    Ladle the soup into bowls, garnish with avocado slices and lime wedges. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

260

Protein

18 g

Carbohydrates

22 g

Fat

12 g

Fiber

4 g