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

Ingredient Substitutions

• Instead of Roma Tomatoes: canned diced tomatoes
• Instead of Onion: shallots
• Instead of Garlic Cloves: garlic powder (1/2 tsp)
• Instead of Red Bell Pepper: green bell pepper
• Instead of Tomato Sauce: crushed tomatoes (1 cup)
• Instead of Ground Cumin: cumin seeds (1 tsp, toasted & ground)
• Instead of Chicken Bouillon Cube: vegetable bouillon
• Instead of Ground Beef: ground turkey, ground pork
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Dried Oregano: Mexican oregano
• Instead of Garlic Salt: regular salt + 1/2 tsp garlic powder
• Instead of Onion: green onion (1/4 cup)
• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of Cilantro: parsley
• Instead of Egg: flax egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Cooked Rice: cooked quinoa
• Instead of Corn Kernels: peas
• Instead of Potatoes: sweet potatoes
• Instead of Celery Stalks: fennel stalks
• Instead of Carrots: parsnips
• Instead of Cabbage: green leaf lettuce
• Instead of Lime: lemon juice (1 tbsp)
• Instead of Chipotle Salsa: salsa verde
• Instead of Cooked White Rice: brown rice

Equipment Needed

• Blender
• Large Mixing Bowl
• Saucepot (large pot)
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Wooden Spoon or Spatula
• Ladle
• Serving Bowls

Critical Steps — Do Not Skip

• Blending the soup base until completely smooth.
• Mixing the meatball mixture just enough to combine.
• Forming uniformly sized meatballs for even cooking.
• Simmering (not boiling) the broth before adding meatballs.
• Skimming excess fat for a cleaner broth.

Chef Tips from the Video

• For extra depth, roast the tomatoes and bell pepper before blending.
• Use a mix of beef and pork for richer albondigas.
• Add a pinch of smoked paprika for a subtle smoky flavor.

Troubleshooting

Storage

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

Freezer: Freeze in freezer‑safe bags for up to 2 months; thaw before reheating.

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

Make-Ahead Tips

• Prepare the blended soup base a day ahead and refrigerate; bring to a simmer before adding meatballs.
• Form and freeze the uncooked meatballs on a tray, then transfer to a bag for later use.

Frequently Asked Questions