Caldo de albóndigas verde (meatball soup in tomatillo broth)
Cooking Con Claudia · ♥ 3K likes · 44.3K views · 5 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2–3 tbsp chicken bouillon
- 4 tsp salt
- 2 tsp oregano
- 1 tsp cumin
- ½ tsp marjoram
- 3 whole corn
- 2 lb lean ground beef
- 2 tsp garlic salt
- oregano
- black pepper
- ½ tsp ground cumin
- salt
- 1 cup uncooked white rice
- ¼ cup chile verde
- 2 whole eggs
- 2 cloves minced garlic cloves
- ½ whole onion
- 1 bunch cilantro
In a large bowl season the ground beef with garlic salt, oregano, black pepper, cumin and salt; add the uncooked rice, chile verde, eggs, minced garlic, half an onion and cilantro, and mix well.
- 2 whole anaheim roasted peppers
- 4 whole chile poblanos
- 2 whole chile jalapeño o serrano
- 10 whole tomatillos
- ½ whole onion
- 4 cloves garlic cloves
- cilantro
- 1 cup spinach
- thyme
- 5 cup water
In a blender add the roasted Anaheims, roasted peeled poblanos, jalapeños or serranos, halved tomatillos, half an onion, four garlic cloves, cilantro, spinach, chicken bouillon, salt, oregano, cumin, thyme and marjoram with five cups of water; blend until smooth.
- 6 cup water
Add the sauce and six cups of water to a pot over medium-high heat and bring to a simmer; taste and adjust.
- 1 whole bay leaf
Add the corn and bay leaf, reduce to medium-low, cover and cook 20 minutes.
- 3 whole medium potatoes
- 3 whole carrots
- 4 whole celery sticks
Add the potatoes, carrots and celery, mix, cover and cook another 15 minutes.
- 2 whole calabacitas
- cilantro
- 2 whole chiles de arbol
Add the calabacitas, a handful of cilantro and the chiles de arbol; cover and cook 5 to 8 minutes, until the potatoes and carrots are done.