Caldo de albondigas (meatball soup in chipotle tomato broth)
Cooking Con Claudia · ♥ 19.3K likes · 785.8K views · 7 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tbsp chicken bouillon
- 4 stalks celery
- 3 whole carrots
- 2 lb lean ground beef
- 2 tsp oregano
- 2 tsp garlic salt
- 2 tsp black pepper
- ½ tsp ground cumin
- ½ tsp salt
- ¼ whole small white onion
- cilantro
- 2 cloves garlic cloves
- 1 whole chipotle pepper
- 1 cup rice
- 2 whole eggs
In a large bowl season two pounds of ground beef with oregano, garlic salt, black pepper, cumin and salt; add minced white onion, cilantro, garlic and a chipotle, a cup of uncooked rice and two eggs; mix until combined.
- 5 whole roma tomatoes
- ¼ whole small white onion
- 2 cloves garlic cloves
- 3 whole chipotle peppers in adobo sauce
- beef bouillon
- ½ tsp ground cumin
- 5 cup water
Blend roma tomatoes, onion, garlic, three chipotles in adobo, chicken and beef bouillon, cumin and five cups of water until smooth.
- 2 quart water
- salt
Over medium heat add the tomato broth and two quarts of water to the pot with a little salt; bring to a simmer, taste and adjust salt.
- 3 whole potatoes
Add potatoes, celery and carrots, mix carefully, cover and cook 15 minutes more.
- 2 whole calabacitas
- cilantro
- 1 whole chipotle
When potatoes and carrots are semi-soft add the calabacitas, a little cilantro and another chipotle; cook five to seven minutes.
Adding the vegetables
- lime juice
Check the potatoes and carrots are soft; serve with a squeeze of lime juice, with tortillas or alone.
Serving and tasting