Best 3 Caldo De Albondigas Recipes
**Caldo de Albondigas: A Hearty and Flavorful Mexican Meatball Soup**
Caldo de albondigas is a traditional Mexican soup that is both comforting and delicious. Made with a flavorful broth, tender meatballs, and a variety of vegetables, this soup is a perfect meal for any occasion. In this article, we have compiled a collection of the best caldo de albondigas recipes, each with its own unique twist on this classic dish. From the traditional beef and rice meatballs to variations with chicken, pork, or vegetables, these recipes are sure to satisfy every taste. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at a gathering, you'll find the perfect caldo de albondigas recipe here. So grab a bowl and get ready to enjoy this incredible Mexican soup!
CALDO DE ALBONDIGAS (MEATBALL SOUP WITH VEGETABLES)
This is more like what my Mom would prepare for us. Vegetables, such as celery and carrots is typically what would go into this simply, not spicy version. I have seen many versions with an overload of big chunky vegetable, much like caldo de res. But, that's now how I remember the recipe from home. It was more about the light broth and the albondigas. When I list an ingredient as optional, that means that I am adding it because I like it. It also means that it was not part of the original recipe
Provided by Sonia
Categories Main Course Soup
Number Of Ingredients 23
Steps:
- Before you begin, mix your albondigas(meatball) ingredients and roll them to desired size. Keep refrigerated while you prep your remaining ingredients. If adding mint, add as you mix the albondigas(meatballs)
- In a large pot, heat about 2 tablespoons of oil to medium heat. Add the onions, garlic, carrots and celery and cook for 5 to 7 minutes. Add the tomatoes, lime juice, cilantro, bay leaves and broth. Bring to a boil, taste for salt and other spices at this time. Adjust the seasonings to taste. Bring up to a simmer or low boil.
- If adding potatoes, you will add them at this time. let cook for a few minutes.
- Carefully drop the meatballs gently into the soup, one at a time. Once all the meatballs are added, bring back up to a boil, reduce the heat and let soup simmer for a 15 minutes. Add the Squash and continue cooking for 20 minutes. Resist stirring until meatballs are cooked through. Taste for salt. Serve with warm corn tortillas. Garnish with fresh cilantro, avocado, minced chile serrano and lime wedges.
SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)
Ask 10 people for a recipe for a particular dish, and you'll probably get 10 different recipes. Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los Angeles, learned this recipe from his mother, who learned it from her grandmother. His meatballs are hefty in size but light in density, and follow his family's tradition of adding uncooked white rice to the pork-beef mixture before shaping it into balls and cooking: "My mom always told me that when the rice is done, the soup is ready," Mr. Avila said. "She used it almost as a timer." The toppings - piled on as you would atop chili - skew cheffy, but they are entirely optional.
Provided by Alexa Weibel
Categories dinner, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
- In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
- Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
- Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.
CALDO DE ALBONDIGAS
A hearty sourthwestern soup that will really keep you warm during the winter months. A great combination of New Mexico green chile, tomatoes and beef. The recipe is from Sabrosa Fall 2006.
Provided by PaulaG
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, warm the oil and saute onions over medium low heat.
- Add tomatoes, green chile, 1 quart of beef stock, cumin and salt and pepper to taste.
- Simmer the soup over medium low heat for 30 minutes, if soup seems to thick, add some of the additional stock to thin.
- Cut the tortillas into fine silvers and mince.
- In a large bowl, mix the cut tortillas with the ground beef; add the egg, garlic, salt and pepper.
- Shape into tiny meatballs and drop into the pot of soup.
- Continue to cook on medium low until meatballs float to the top.
- Serve in individual bowls garnished with fresh cilantro.
Nutrition Facts : Calories 248.2, Fat 11.6, SaturatedFat 3.9, Cholesterol 80.1, Sodium 670.1, Carbohydrate 15.9, Fiber 2.9, Sugar 5.5, Protein 20.5
Tips:
- Prep and Cook Ingredients Separately: For the best flavor, cook the meatballs and vegetables separately before combining them in the broth.
- Use Fresh, High-Quality Ingredients: The quality of your ingredients will greatly impact the final dish, so use fresh vegetables, flavorful herbs, and savory ground beef.
- Season Generously: Don't be afraid to season your meatballs and broth liberally with salt, pepper, and other spices. This will enhance the flavor of the entire dish.
- Don't Overcook the Meatballs: Overcooked meatballs become tough and dry, so be careful not to boil them for too long. Simmer them gently until they are just cooked through.
- Serve with Accompaniments: Caldo de Albondigas is traditionally served with rice, avocado slices, and a squeeze of lime. You can also offer tortillas or crusty bread for dipping.
Conclusion:
Caldo de Albondigas is a delicious and comforting Mexican soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its flavorful broth, tender meatballs, and fresh vegetables, this soup is sure to be a hit with your family and friends. So next time you're looking for a hearty and satisfying meal, give Caldo de Albondigas a try!
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