Caldo de Albóndigas, The Soup Everyone Should Know How To Make

Ingredients

• 2 pounds Lean Ground Beef (90% lean, fresh)
• 2 teaspoons Oregano (Dried)
• 2 teaspoons Garlic Salt (Can substitute with 1 tsp salt + 1 tsp garlic powder)
• 2 teaspoons Black Pepper (Ground)
• 0.5 teaspoon Ground Cumin (Ground)
• 0.5 teaspoon Salt (Kosher or table salt)
• 0.25 small White Onion (Finely minced)
• 0.25 cup Cilantro (Leaves only, chopped)
• 2 pieces Garlic Cloves (Minced)
• 1 piece Chipotle Pepper (Dried, minced)
• 1 cup White Rice (Uncooked, long‑grain)
• 2 large Eggs (Beaten)
• 5 pieces Roma Tomatoes (Diced)
• 0.25 small White Onion (Finely minced for broth)
• 2 pieces Garlic Cloves (Minced for broth)
• 3 pieces Chipotle Peppers in Adobo (Minced)
• 1 piece Chicken Bouillon Cube (Dissolved in broth)
• 1 piece Beef Bouillon Cube (Dissolved in broth)
• 13 cups Water (Divided between broth and pot)
• 2 ears Corn on the Cob (Cut into 1‑inch pieces)
• 3 medium Potatoes (Diced)
• 2 stalks Celery (Diced)
• 2 medium Carrots (Diced)
• 2 small Zucchini (Calabacitas) (Diced)
• 2 pieces Chipotle Peppers in Adobo (Minced, added at end for extra heat)
• 1 whole Lime (Cut into wedges for serving)
• 6 pieces Corn Tortillas (Optional, for serving)

Instructions

1. Prepare Meatball Mixture

   In a large mixing bowl combine the ground beef, oregano, garlic salt, black pepper, ground cumin, salt, quarter onion, cilantro, minced garlic, chipotle pepper, uncooked rice, and beaten eggs. Mix thoroughly until everything is evenly incorporated.

   Time: PT10M

2. Shape Meatballs

   Portion the mixture and roll into even meatballs, about the size of a golf ball. Place them on a plate or tray.

   Time: PT5M

3. Chop Broth Ingredients

   Dice the roma tomatoes, quarter another small white onion, mince two garlic cloves, and finely chop three chipotle peppers in adobo sauce. Set aside.

   Time: PT10M

4. Blend Tomato Broth

   Add the diced tomatoes, onion, garlic, chipotle peppers, chicken bouillon, beef bouillon, ½ tsp ground cumin, and 5 cups of water to a blender. Blend until completely smooth.

   Time: PT5M

5. Start the Soup Base

   Pour the blended tomato broth into a large soup pot. Add the remaining 8 cups of water, bring to a gentle simmer over medium heat, and season with a pinch of salt.

   Time: PT10M

   Temperature: medium heat

6. Cook Meatballs in Broth

   Gently add the shaped meatballs to the simmering broth. Let them cook for about 5 minutes until they begin to firm up.

   Time: PT5M

   Temperature: medium heat

7. Add Corn and Simmer

   Add the cut corn pieces to the pot, reduce heat to medium‑low, cover, and let simmer for 20 minutes.

   Time: PT20M

   Temperature: medium‑low heat

8. Add Root Vegetables

   Stir in the diced potatoes, celery, and carrots. Cover and simmer for an additional 15 minutes until the vegetables are tender.

   Time: PT15M

   Temperature: medium‑low heat

9. Finish with Zucchini and Extra Chipotle

   Add the diced zucchini (calabacitas) and two more minced chipotle peppers. Cook uncovered for 5‑7 minutes until the zucchini is just tender and the broth is flavorful.

   Time: PT7M

   Temperature: medium‑low heat

10. Season and Serve

    Taste the soup and adjust salt if needed. Squeeze fresh lime juice over each bowl, garnish with extra cilantro if desired, and serve with warm corn tortillas on the side.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

35g

Fat

12g

Fiber

4g