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

Ingredient Substitutions

• Instead of Lean Ground Beef: Ground turkey
• Instead of White Rice: Brown rice
• Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Potatoes: Sweet potatoes
• Instead of Calavasita (Zucchini): Zucchini
• Instead of Sweet Corn: Canned corn
• Instead of Celery Stalks: Celery leaves
• Instead of Baby Carrots: Regular carrots
• Instead of Tomatoes: Canned diced tomatoes
• Instead of Chipotle in Adobo Sauce: Chipotle powder (½ tsp)
• Instead of Garlic Cloves: Garlic powder (½ tsp)
• Instead of Onion: Shallots
• Instead of Fresh Cilantro: Parsley
• Instead of Chicken Bouillon: Vegetable bouillon
• Instead of Tomato Bouillon: Tomato paste (1 tsp)
• Instead of Ground Cumin: Ground coriander
• Instead of Vegetable Oil: Canola oil
• Instead of Lime Juice: Lime zest
• Instead of Tortillas: Corn tortillas
• Instead of Serrano Chilies: Jalapeño

Equipment Needed

• Large Mixing Bowl
• Soup Pot
• Wooden Spoon
• Measuring Cups and Spoons
• Chef's Knife
• Cutting Board
• Ladle (optional)
• Stove
• Serving Bowls (optional)

Critical Steps — Do Not Skip

• Mix meatball ingredients until fully combined
• Simmer broth before adding meatballs and rice
• Cook until all vegetables are tender but not mushy

Chef Tips from the Video

• Use fresh chipotle in adobo for authentic smoky heat.
• Add a splash of orange juice for a subtle citrus note.
• Toast the tortillas briefly for extra crunch before serving.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3–4 days.

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

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Form the meatballs and refrigerate for up to 24 hours before cooking.
• The soup flavor improves after a few hours; make it a day ahead and reheat gently.

Frequently Asked Questions