Caldo De Albondigas
Savor the comforting warmth of **Caldo de Albóndigas**, a traditional Mexican meatball soup bursting with vibrant flavors and hearty ingredients. This soul-soothing dish features tender meatballs made from a savory blend of ground beef, ground pork, rice, and fragrant cilantro, gently simmered in a rich tomato-infused beef broth. Packed with nutritious vegetables like carrots, zucchini, potatoes, and green beans, this one-pot meal is as nourishing as it is delicious. A hint of fresh mint adds a unique aromatic twist, while lime wedges served on the side provide a zesty finishing touch. Perfect for family dinners or chilly nights, this authentic recipe is sure to become a favorite in your kitchen. Whether you're searching for a classic Mexican soup or a satisfying comfort food recipe, Caldo de Albóndigas delivers on every level!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.25 cup white rice
- 1 large egg
- 2 garlic cloves, minced
- 0.5 cup onion, finely chopped
- 0.25 cup fresh cilantro, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 8 cups beef broth
- 3 carrots, peeled and sliced
- 2 zucchini, diced
- 2 medium potatoes, peeled and cubed
- 2 roma tomatoes, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 tablespoons tomato paste
- 0.25 cup fresh mint leaves, chopped
- 1 lime, sliced for serving
Instructions
In a large bowl, mix the ground beef, ground pork, rice, egg, minced garlic, chopped onion, salt, black pepper, and cilantro until fully combined. Shape the mixture into small meatballs, about 1 inch in diameter, and set aside.
Heat the vegetable oil in a large pot over medium heat. Add the tomato paste and chopped tomatoes, stirring for 2-3 minutes until the mixture is softened and aromatic.
Pour the beef broth into the pot and bring to a boil.
Carefully add the meatballs to the boiling broth. Allow them to cook for 5-7 minutes, or until they begin to firm up.
Reduce the heat to medium-low and add the carrots, potatoes, green beans, and zucchini. Simmer for 20-25 minutes, or until the vegetables are tender and the meatballs are fully cooked.
Stir in the chopped mint leaves and adjust the seasoning with additional salt and pepper, if necessary.
Serve hot with lime wedges on the side for added flavor.
Nutrition Facts
Calories |
2800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.9 g | 201% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 12719 mg | 553% | |
| Total Carbohydrate | 182.4 g | 66% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 47.0 g | ||
| Protein | 188.9 g | 378% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 826 mg | 64% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 7592 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
