Recipe: Appetizing Caldo De Albondigas/ Meatball Soup

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Caldo De Albondigas/ Meatball Soup. Caldo de Albondigas is a meatball and vegetables soup that is commonly boiled in a tomato broth and served with Mexican rice or warm tortillas. It has taken me more than three years to get this recipe posted. Not because I had to learn how to make it, but because I was never happy with the pictures.

Caldo De Albondigas/ Meatball Soup It's delicious and has a little bite from the chipotle. Besides the salt and pepper, all the spices added ar optional, lol! Caldo de albóndigas (meatball soup) is among Mexico's most widely known and revered comfort foods. You can cook Caldo De Albondigas/ Meatball Soup using 20 ingredients and 11 steps. Here is how you cook that.

Ingredients of Caldo De Albondigas/ Meatball Soup

  1. Prepare of meatballs.
  2. It's 1 lb of ground turkey, lean.
  3. Prepare 1/2 cup of jasmine rice, cooked.
  4. It's 1 of egg white.
  5. It's 1/3 cup of white onion, finely chopped.
  6. Prepare 1 tsp of cumin.
  7. It's 1 tsp of garlic powder.
  8. Prepare 1 tsp of salt.
  9. It's 1/3 tsp of chipotle powder.
  10. You need 2/3 tsp of smoked spanish paprika.
  11. You need of soup.
  12. Prepare 1 tbsp of olive oil.
  13. You need 1/2 cup of white onion, finely diced.
  14. It's 3/4 cup of carrots, medium diced.
  15. It's 3/4 cup of celery, medium diced.
  16. It's 1 of can fire roasted tomatoes, 14.5 ounce can..
  17. It's 8 cup of chicken broth.
  18. Prepare 1/4 tsp of salt.
  19. Prepare 2 cup of white rice, use extra rice that you cooked to add to meatballs.
  20. It's 1/2 cup of freshly chopped cilantro.

Caldo de Albóndigas (Mexican Meatball Soup) is a hearty and satisfying comfort food. It is a delight that tastes just right. Keto Mexican Meatball Soup = Sopa de Albondigas (Al- bone- di- goss)… Around here we just call it Albondigas and everyone knows what I mean (Mexican Meatball soup). And the Keto version is just as good as the traditional version (I think it is anyway).

Caldo De Albondigas/ Meatball Soup instructions

  1. In a large bowl, place all of the meatball ingredients..
  2. Mix them up well to thoroughly combine. Set aside..
  3. In a large stock pot, set over medium heat, add your olive oil and heat it up..
  4. Add in the carrots, celery and onions and cook for four minutes, stirring occasionally..
  5. Add the tomatoes and salt. Stir..
  6. Place in the chicken broth and bring to a low boil..
  7. Once it is starting to come to a boil, start forming your meatballs. These will be large and you wil get about 8-10 meatballs..
  8. Gently put meatballs in the broth and lower heat to simmer. Simmer for 45 minutes..
  9. Add the rice and simmer for another minute. Add cilantro at last moment into the soup. Then serve..
  10. Meatballs cooked in the broth create a beautifully tender, soft meatball. Serve this with cubed avocados and tortilla strips..
  11. Recipe by taylor68too..

Add the garlic and cook a minute more. Add stock, water, and tomato sauce. DIRECTIONS In a large pot, warm the oil and saute onions over medium low heat. This recipe is adjusted from the book The Cuisines of Mexico by Mrs. In her book the name of the recipe appears as: "Albondigas de Jalisco", and as she has mentioned, every region has its own recipe and my guess is that everyone will say: "my mom's albondiga's soup is the best".