Caldo de Albóndigas (Meatball soup)
Delicious soup for those cooler days. Add any veggies you like. I use ground beef but you could use turkey may for a lighter version.
- Preparing Time: 45 minutes
- Total Time: 2 hours
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 2 eggs
- 1 pound ground beef
- 2 cups water
- 1 carrot chopped
- 1 white onion chopped
- 1 small can tomato sauce
- 1- 1 1/2 cups milk
- 4 red tomatoes chopped
- 1 potato chopped
- 1 chayote (or zucchini) chopped
- garlic powder, black pepper, salt, and cumin to your taste
- mexican rice as side dish
- Carbohydrate 10.54385 g
- Cholesterol 39.78035145 mg
- Fat 8.9533694375 g
- Fiber 1.7710000449419 g
- Protein 12.855227697875 g
- Saturated Fat 3.526529803025 g
- Serving Size 1 1 Serving (256g)
- Sodium 82.4313705270035 mg
- Sugar 8.7728499550581 g
- Trans Fat 1.2811785229875 g
- Calories 174 calories
Add cumin, black pepper, garlic powder, bread crumbs, milk and eggs to ground beef. Make meatballs whatever size you prefer. They will shrink as you boil. Set them aside. Peel/chop veggies. You can add as much or little veggies as you like. Set aside. Chop 4 red tomatoes and onion. Add to blender with 2 cups water. Add tomato sauce and garlic, salt, and black pepper. Blend. Once blended, add to put and bring to a boil. Once boiled, add meatballs slowly to pot. Do not brown meatballs prior to adding to broth. If you do it will make them greasy. Let boil again. Once it boils the 2nd time, add veggies. Boil 3rd time. Taste to see if you need to add spices. I like to serve in a bowl and add Mexican rice to the soup. Enjoy!
