CALDO DE ALBÓNDIGAS

Ingredients

• 1 pound Lean Ground Beef (90% lean; can substitute extra‑lean ground turkey)
• 0.5 cup White Rice (Uncooked long‑grain white rice)
• 1 large Egg (Room temperature)
• 2 small Potatoes (Peeled and diced ½‑inch cubes)
• 1 small Calavasita (Zucchini) (Finely diced; about ½ cup)
• 2 ears Sweet Corn (Cut kernels off; about 1 cup)
• 3 stalks Celery Stalks (Chopped)
• 0.5 cup Baby Carrots (Sliced)
• 3 medium Tomatoes (Finely chopped; about 1½ cups)
• 2 tablespoons Chipotle in Adobo Sauce (Minced)
• 2 cloves Garlic Cloves (Minced)
• 0.5 medium Onion (Finely diced)
• 2 tablespoons Fresh Cilantro (Chopped)
• 1 tablespoon Chicken Bouillon (Dissolved in water)
• 1 tablespoon Tomato Bouillon (Dissolved in water)
• 0.5 teaspoon Ground Cumin
• to taste Black Pepper
• to taste Salt
• 2 tablespoons Vegetable Oil (For sautéing)
• 1 tablespoon Lime Juice (Freshly squeezed, for serving)
• 4 small Tortillas (Warm for serving)
• 2 pieces Serrano Chilies (Sliced; optional for extra heat)

Instructions

1. Prepare Vegetables

   Dice the onion, mince the garlic, chop the cilantro, dice the potatoes, slice the baby carrots, chop the celery, finely chop the tomatoes, cut the corn kernels off the cobs, dice the calavasita (zucchini), and slice the serrano chilies (if using).

   Time: PT15M

2. Make Meatball Mixture

   In the large mixing bowl combine the ground beef, 1 tsp garlic powder (or minced garlic), 1 tsp salt, ½ tsp black pepper, ½ tsp oregano, ¼ tsp ground cumin, diced onion, minced garlic, chopped cilantro, and 1 tbsp minced chipotle in adobo. Mix until fully incorporated.

   Time: PT5M

3. Add Rice and Egg

   Add ¼ cup uncooked white rice and the egg to the meat mixture. Mix again until the rice is evenly distributed and the egg binds the mixture.

   Time: PT3M

4. Shape Meatballs

   Using about 1 tablespoon of the mixture, roll between your palms to form bite‑size meatballs. Place them on a plate.

   Time: PT5M

5. Sauté Onion

   Heat 2 tbsp vegetable oil in the soup pot over medium‑high heat. Add the diced onion and sauté until translucent, about 2 minutes.

   Time: PT2M

   Temperature: Medium‑high

6. Build the Base

   Add the chopped tomatoes, minced chipotle, and minced garlic to the pot. Cook, stirring occasionally, for another 2 minutes until the tomatoes release their juices.

   Time: PT2M

   Temperature: Medium

7. Season and Add Liquid

   Stir in 1 tbsp chicken bouillon, 1 tbsp tomato bouillon, ½ tsp ground cumin, black pepper, and salt to taste. Pour in 7 cups water, mix, and bring to a gentle simmer.

   Time: PT5M

   Temperature: Medium

8. Add Corn, Meatballs, and Rice

   Add the corn kernels, shaped meatballs, and an additional ¼ cup uncooked white rice to the simmering broth. Stir gently, reduce heat to medium, cover, and cook for 10 minutes.

   Time: PT10M

   Temperature: Medium

9. Add Remaining Vegetables

   Add the sliced carrots, chopped celery, diced potatoes, and serrano chilies (if using). Stir, cover, and continue cooking for another 10 minutes.

   Time: PT10M

   Temperature: Medium

10. Finish with Calavasita and Cilantro

    Stir in the diced calavasita (zucchini) and chopped cilantro. Cover and cook for 6 minutes, or until all vegetables are tender.

    Time: PT6M

    Temperature: Medium

11. Final Seasoning and Serve

    Taste the soup and adjust salt or lime juice as desired. Ladle into bowls, serve with warm tortillas, and enjoy!

    Time: PT2M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

45g

Fat

15g

Fiber

4g