Caldo de Albóndigas

Ingredients

• 2 pounds Ground Beef (80% lean, fresh)
• 2 large Eggs (room temperature)
• 1 cup White Rice (uncooked, long‑grain)
• 0.5 medium White Onion (diced fine for meatballs)
• 2 pieces Garlic Cloves (minced)
• 5 pieces Roma Tomatoes (ripe, halved)
• 3 pieces Large Potatoes (peeled optional, cut in half)
• 3 pieces Celery Sticks (chopped)
• 3 pieces Carrots (peeled and chopped)
• 1 bunch Fresh Mint or Cilantro (leaves chopped; half for meatballs, half for garnish)
• 3 pieces Chipotle Peppers in Adobo Sauce (minced)
• 1 tablespoon Chicken Bouillon (powder or dissolved cube)
• 0.5 teaspoon Cumin (ground)
• 2 teaspoons Garlic Salt (regular)
• 2 teaspoons Oregano (dried)
• 2 teaspoons Black Pepper (freshly ground)
• 1 piece Tomato Bouillon Cube (for broth)
• 1 piece Lime (juiced for serving)
• 1 piece Jalapeño (optional) (sliced, added at end)
• 6 pieces Corn Tortillas (warmed for serving)
• 2 tablespoons Vegetable Oil (for sautéing broth)
• to taste Salt (adjust at end)

Instructions

1. Dice Half of the Onion

   Cut the white onion in half. Dice one half into very small cubes for the meatball mixture.

   Time: PT3M

2. Chop Fresh Mint or Cilantro

   Wash the mint (or cilantro) leaves, remove them from stems, and chop finely. Reserve half for garnish and half for the meatballs.

   Time: PT3M

3. Prep Vegetables

   Peel and chop the carrots, slice the celery sticks, and cut the potatoes in half (peel if desired). Rinse briefly under cold water.

   Time: PT5M

4. Combine Meatball Ingredients

   In a large mixing bowl combine the ground beef, uncooked white rice, diced onion, chopped mint, 2 tsp black pepper, 2 tsp garlic salt, 2 tsp oregano, and 0.5 tsp cumin. Mix until just combined; avoid over‑mixing.

   Time: PT7M

5. Form Golf‑Ball‑Size Meatballs

   Shape the mixture into golf‑ball‑size balls (about 1.5 inches diameter). Place them on a plate and set aside.

   Time: PT5M

6. Blend the Broth Base

   In the blender combine the halved roma tomatoes, the remaining half of the onion, the 3 chipotle peppers, 1 minced garlic clove, 0.5 tsp cumin, 1 tbsp chicken bouillon, 1 tomato bouillon cube, and 6 cups water. Blend until smooth.

   Time: PT5M

7. Heat Oil and Bring Broth to a Boil

   Heat 2 tbsp vegetable oil in the large pot over medium‑high heat. Pour the blended broth into the pot and bring to a gentle boil, stirring occasionally.

   Time: PT5M

   Temperature: medium-high

8. Add Remaining Tomato Pieces and Water

   Add any remaining tomato pieces from the blender, an additional 3 cups of water, and a pinch of salt. Stir and bring back to a boil.

   Time: PT5M

   Temperature: medium

9. Cook Meatballs

   Gently drop the meatballs into the boiling broth. Reduce heat to medium and simmer for 15‑20 minutes until the meatballs are cooked through and float to the surface.

   Time: PT20M

   Temperature: medium

10. Add Potatoes

    Add the halved potatoes to the pot. Continue simmering for another 15 minutes until the potatoes are tender.

    Time: PT15M

    Temperature: medium

11. Add Remaining Vegetables

    Stir in the carrots, celery, and any remaining vegetables. Simmer for an additional 15 minutes until all vegetables are soft.

    Time: PT15M

    Temperature: medium

12. Finish with Fresh Herbs and Optional Heat

    Turn the heat to low. Add the reserved chopped mint (or cilantro) and the sliced jalapeño if using. Cover and let simmer for 5 minutes to meld flavors.

    Time: PT5M

    Temperature: low

13. Serve

    Turn off the heat. Ladle soup into bowls, squeeze fresh lime juice over each serving, garnish with extra mint or cilantro, and serve with warm corn tortillas on the side.

    Time: PT2M

Nutrition Facts

Calories

400

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

4g