Caldo de albondigas
Cooking Con Claudia · ♥ 3.8K likes · 91.3K views · 6 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 tbsp cilantro
- 1 tbsp tomato bouillon
- 1 lb lean ground beef
- 1 tsp garlic salt
- black pepper
- oregano
- ¼ tsp ground cumin
- salt
- ½ whole onion
- 2 cloves garlic cloves
- 1 tbsp chipotle and adobo sauce
- 3 whole tomatoes
- 2 whole chipotles in adobo sauce
- 2 whole sweet corn
- ½ cup baby carrots
- 3 whole celery stalks
- 2 whole small potatoes
- 1 whole calabacita
Season the ground beef in a bowl with garlic salt, black pepper, oregano, cumin and salt; add the diced onion, minced garlic, cilantro and chipotle adobo sauce and mix fully.
Roll about a tablespoon of mixture at a time into bite-sized meatballs.
Rolling bite-sized meatballs
- oil
Heat a little oil in a pan over medium-high; saute the diced onion a couple of minutes until translucent.
Add the chopped tomato, chipotles and garlic; cook a couple of minutes until the tomatoes release their juice.
- 1 tbsp chicken bouillon
- ½ tsp ground cumin
- black pepper
- 1½ tsp salt
- 7 cup water
Season with chicken bouillon, tomato bouillon, cumin, black pepper and salt; once the cumin is fragrant add 7 cups of water and bring to a simmer; taste for salt.
- ¼ cup white rice
Add the corn pieces, the meatballs and a quarter cup of rice; lower to medium, cover and cook 10 minutes.
Corn, meatballs and rice into the pot
- 2 whole chiles serranos
Add the carrots, celery, potatoes and two serrano chiles; cover and cook another 10 minutes.
Vegetables in stages
- cilantro
Add the calabacita and cilantro; cover and cook another 5 to 7 minutes until vegetables and meatballs are cooked through.