Caldo De Albondigas (Mexican Meatball Soup)
An authentic, hearty Mexican meatball soup typically made from ground beef and yerba buena (mint), served with a slow cooked beef broth and plenty of vegetables.
/main-header.jpg/jcr:content/renditions/original "Caldo De Albondigas (Mexican Meatball Soup) – - Recipe")
Ingredients per serving
Prepare the Meatballs
-
Ground beef 4.0 lbs
-
Mint, chopped 0.25 cup
-
Cilantro, chopped 0.25 cup
-
Onion powder 3.0 Tbsp
-
Garlic powder 3.0 Tbsp
-
Cumin powder 1.0 Tbsp
-
Paprika 1.0 Tbsp
-
Eggs, large 2.0 each
Prepare the Broth
-
Canola oil 3.0 Tbsp
-
Onions, large, diced 2.0 each
-
Carrots, large, sliced 3.0 each
-
Tomato sauce 1.0 cup
-
Chipotles in Adobo, sauce only 1.0 cup
-
Yukon Gold potatoes, medium diced 3.0 each
-
Chayote squash, quartered 4.0 each
-
Green beans 12.0 oz
-
Radishes, sliced, as needed
-
Cilantro leaves, as needed
-
As needed Jalapenos, sliced
Preparation
-
Prepare the Meatballs
- Combine the ground beef, herbs and spices with egg and form 2oz meatballs. Set aside and chill.
-
Prepare the Broth
- In a large stockpot, add the oil and cook the onions and carrots until soft. Add the tomato, adobo sauce and prepared Knorr Caldo de Res. Bring to a boil, then add potatoes and chayote and simmer until both are tender, about 15 minutes.
- Add the formed meatballs and green beans and simmer for about 15- 20 minutes until the meatballs are fully cooked.
- Serve in large soup bowls and garnish with radishes, cilantro and jalapeno.
