Pena Home Recipes

Caldo De Albondigas (Nutritious Mexican Meatballs Soup)

Name: Caldo De Albondigas (Nutritious Mexican Meatballs Soup)
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6 servings
Ingredients: 2 pounds 96% ground beef; 1 egg; 3 Tablespoons uncooked white rice; ¾ teaspoon ground pepper; 1 teaspoon oregano; 1 ½ teaspoon kosher salt; 2 Tablespoons olive oil (divided); 1 cup white rice; 2 stalks celery (chopped); 1 small onion (chopped (about 1 cup); 4 large carrots (peeled & chopped); 1 garlic clove (peeled); 12 cups hot water; 8 oz. can tomato sauce; 2 beef bullion cubes; ½ teaspoon ground pepper; 1 teaspoon kosher salt; 1 teaspoon oregano; ½ cup cilantro (chopped); 3 cups fresh green beans (cut in halves); 2 small white potatoes (peeled and sliced); 2 medium zucchinis (sliced)

6 servings

porcje

15 minutes

czas aktywny

1 hour 25 minutes

całkowity czas

Zacznij Gotować

Składniki

2 pounds 96% ground beef

1 egg

3 Tablespoons uncooked white rice

¾ teaspoon ground pepper

1 teaspoon oregano

1 ½ teaspoon kosher salt

2 Tablespoons olive oil (divided)

1 cup white rice

2 stalks celery (chopped)

1 small onion (chopped (about 1 cup)

4 large carrots (peeled & chopped)

1 garlic clove (peeled)

12 cups hot water

8 oz. can tomato sauce

2 beef bullion cubes

½ teaspoon ground pepper

1 teaspoon kosher salt

1 teaspoon oregano

½ cup cilantro (chopped)

3 cups fresh green beans (cut in halves)

2 small white potatoes (peeled and sliced)

2 medium zucchinis (sliced)

Wskazówki

To make the albondigas: Add all ingredients in a large bowl and mix well with your hands. Form into 1-inch meatballs and roll between your palms. Set aside.

The soup: In a large stock pot add 1 tablespoon olive oil and heat over medium-high heat.

Add the rice and sauté until light brown, making sure to keep stirring so that it doesn't burn. Remove from the pot and set aside.

Add the other 1 tablespoon olive oil, celery, onion, carrots & garlic. Sauté until the onions become soft, about 3 minutes.

Add the water, albondigas, beef bullion, tomato sauce, salt, pepper, oregano & cilantro. Stir & cover the pot with a lid.

Cook over low-medium heat. After 40 minutes of cooking, add the rice, potatoes and green beans. Cover and cook for another 10 minutes.

At this point taste the broth and add more salt & pepper if needed. Add the zucchini and cook for 10 more minutes.

The albondigas are all done when it’s soft to cut in half with a fork or spoon.

Serve hot, drizzle with lime juice and hot sauce.

Wartości Odżywcze

Wielkość Porcji

4 albondigas

Kalorie

398 kcal

Tłuszcz Całkowity

11 g

Tłuszcz Nasycony

3 g

Tłuszcz Nienasycony

4 g

Tłuszcz Trans

Cholesterol

93 mg

Sód

1116 mg

Węglowodany Całkowite

34 g

Błonnik Pokarmowy

8 g

Cukry Całkowite

13 g

Białko

45 g