Caldo de albóndigas (meatball soup in a tomato broth)
Cooking Con Claudia · ♥ 3.3K likes · 64.9K views · 6 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tsp black pepper
- 2 tsp oregano
- ½ tsp salt
- ¼ whole finely chopped onion
- 1 whole chipotle pepper
- 3 whole roma tomatoes
- ¼ whole onion
- 2 cloves garlic cloves
- 3 whole chile chipoles and adobo sauce
- 7 oz el pato hot sauce or tomato sauce
- 1 tbsp chicken bouillon
- 1 tbsp tomato bouillon
- ½ tsp black pepper
Blend the tomatoes, onion, garlic, chipotles in adobo, hot sauce, chicken and tomato bouillon, black pepper, salt, cumin and 6 cups water until smooth; set the broth aside.
- ½ tsp salt
- ½ tsp ground cumin
- 6 cup water
- 2 lb ground beef
- 30 whole unsalted saltine crackers
- 2 tsp garlic salt
- 1 tsp ground cumin
- garlic clove
- cilantro
- 2 whole eggs
In a large bowl combine the ground beef, pulverized crackers, garlic salt, black pepper, oregano, cumin, salt, onion, garlic, cilantro, chipotle and eggs; mix until it no longer feels wet.
- 2 tbsp oil
Heat 2 tablespoons oil on high; sear the meatballs without crowding, 2 minutes per side, for a crust so they are not mushy; repeat in batches with a little more oil.
- 4 cup water
Reduce to medium, clear the excess oil, add the broth and 4 more cups water and bring to a simmer; taste and adjust the salt.
- 2 whole corns
Add the corn, cut in small pieces, and cook 15 minutes.
Adding the vegetables in stages
- 2 whole potatoes
- 4 stalks celery stalks
- 3 whole carrots
Add the potatoes, celery and carrots and cook 10 minutes, until the potatoes are semi-soft.
- 2 whole calabacitas
Add the calabacitas and cook 7 minutes, until all the vegetables are tender.
- lemon juice
- cilantro
Serve with vegetables and meatballs, a squeeze of lemon juice and cilantro on top.
Serving and tasting