CALDO DE ALBÓNDIGAS, a fast & easy recipe EVERYONE loves and should know how to make!

Ingredients

• 4 pieces Roma Tomatoes (ripe, medium size)
• 1 medium Onion (peeled and quartered for the sauce)
• 2 pieces Garlic Cloves (peeled)
• 0.5 piece Red Bell Pepper (seeded and roughly chopped)
• 1 cup Tomato Sauce (plain, no added herbs)
• 1 tsp Ground Cumin
• 1 piece Chicken Bouillon Cube (or 1 tsp chicken broth powder)
• 10 cups Water
• 1 lb Ground Beef (80% lean)
• 1 tbsp All-Purpose Flour
• 1 tsp Dried Oregano
• 1 tsp Garlic Salt
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Salt
• 0.5 cup Onion (diced, for meatball mix)
• 2 cloves Garlic (minced, for meatball mix)
• 2 tbsp Cilantro (chopped, for meatball mix and garnish)
• 1 large Egg (beaten)
• 0.25 cup Cooked Rice (cooled, adds texture to meatballs)
• 1 cup Corn Kernels (optional, frozen or canned, drained)
• 2 medium Potatoes (peeled and diced)
• 2 pieces Celery Stalks (diced)
• 2 medium Carrots (peeled and diced)
• 2 cups Cabbage (shredded)
• 1 whole Lime (juiced, for finishing)
• 0.5 cup Chipotle Salsa (optional, for serving)
• 2 cups Cooked White Rice (served on the side)

Instructions

1. Blend the Soup Base

   Add the tomatoes, quartered onion, garlic cloves, half a red bell pepper, tomato sauce, ground cumin, chicken bouillon cube, and 4 cups of water to the blender. Blend until completely smooth.

   Time: PT5M

2. Set the Sauce Aside

   Transfer the blended sauce to a bowl and set aside while you prepare the meatballs.

   Time: PT2M

3. Prepare the Meatball Mixture

   In a large mixing bowl combine ground beef, all‑purpose flour, dried oregano, garlic salt, black pepper, regular salt, diced onion, minced garlic, chopped cilantro, beaten egg, and cooked rice. Mix gently until everything is evenly incorporated; avoid over‑mixing.

   Time: PT10M

4. Form the Albondigas

   Portion the mixture into roughly 1‑tablespoon sized balls, ensuring each ball is uniform for even cooking. Place the formed meatballs on a plate.

   Time: PT5M

5. Bring the Soup Base to a Simmer

   Pour the blended sauce into a large pot, add the remaining 6 cups of water, and set the pot over medium‑high heat. Bring to a gentle simmer, skimming any foam that rises.

   Time: PT5M

6. Cook the Meatballs (and Corn)

   Gently drop the meatballs into the simmering broth, add the optional corn kernels, reduce heat to medium‑low, cover, and let cook for 15 minutes.

   Time: PT15M

7. Add Root Vegetables

   Stir in the diced potatoes, celery, and carrots. Continue cooking, uncovered, for another 10 minutes until the vegetables are tender.

   Time: PT10M

8. Skim Excess Fat

   Using a ladle, skim the surface of the broth to remove any floating oil.

   Time: PT2M

9. Finish with Cabbage

   Add the shredded cabbage to the pot and cook for 5‑7 minutes, or until the cabbage is wilted and the vegetables are fully cooked.

   Time: PT7M

10. Season, Garnish, and Serve

    Stir in the juice of one lime, sprinkle extra chopped cilantro and diced onion on top, and serve the soup hot with a side of cooked white rice and chipotle salsa if desired.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

30 g

Fat

8 g

Fiber

4 g