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.
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Ingredients per serving
Prepare the Meatballs
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Ground beef 4.0 lbs
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Mint, chopped 0.25 cup
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Cilantro, chopped 0.25 cup
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Onion powder 3.0 Tbsp
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Garlic powder 3.0 Tbsp
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Cumin powder 1.0 Tbsp
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Paprika 1.0 Tbsp
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Eggs, large 2.0 each
Prepare the Broth
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Canola oil 3.0 Tbsp
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Onions, large, diced 2.0 each
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Carrots, large, sliced 3.0 each
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Tomato sauce 1.0 cup
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Chipotles in Adobo, sauce only 1.0 cup
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Yukon Gold potatoes, medium diced 3.0 each
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Chayote squash, quartered 4.0 each
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Green beans 12.0 oz
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Radishes, sliced, as needed
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Cilantro leaves, as needed
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As needed Jalapenos, sliced
Preparation
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Prepare the Meatballs
- Combine the ground beef, herbs and spices with egg and form 2oz meatballs. Set aside and chill.
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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.
