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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Caldo de Albóndigas (Mexican Meatball Soup) Recipe

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This recipe for Caldo de Albóndigas (Mexican Meatball Soup) is from Bringin Life To Our Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Ground Beef
1 lb. Ground Pork
10-15 Cilantro Leaves, finely chopped
½ c. White Rice, uncooked
¼ tsp. Dried Oregano
1 tsp. Salt
½ tsp. Pepper
¼ Onion, finely diced
1 clove Garlic, finely minced
2 Eggs
4 Tomatoes, roughly chopped
1 c. Water
¼ Onion, roughly chopped
1 clove Garlic, whole
1 tbsp. Olive Oil
4½ c. Beef Broth
1 Carrot, chopped
1 Potato, peeled and cubed
1 Zucchini, chopped
1 Lime, wedged
1 small Onion, diced
1 c. Cilantro, chopped
Directions:
Directions:
In a large bowl, add beef, pork, cilantro, rice, oregano, salt, pepper, onion, garlic, and eggs. Mix until well combined. Roll into 1” to 1½" diameter meatball balls. Repeat until you no longer have mixture left. Place in fridge until ready to use.
In the meantime, add tomatoes, water, onion, and garlic to blender. Blend until smooth. Heat oil in large stock pot. Add the tomato sauce. Cook for 2 minutes.
Gently and carefully add the meatballs to the pot, one by one. Add the beef broth. Stir gently. Cook for 5 minutes. Add the carrots and potatoes. Stir gently to combine.
Cover and let cook for 30 minutes. Garnish with lime wedge, onions, and cilantro.

 

 

 

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