Albondigas en Caldillo
A comforting Mexican dish featuring juicy meatballs simmered in a savory tomato broth.
Nutrition
Calories: 350cal
Carbohydrate: 18g
Protein: 25g
Fat: 20g
Cholesterol: 90mg
Sodium: 600mg
Difficulty Level: easy
20 min Prep
40 min Cook
1 hr Total
4 Servings
Ingredients
- 1 pound ground beef
- 1/2 cup cooked rice
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro
- 6 cups chicken broth
- 2 cups tomato puree
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and diced
- 1 onion, finely chopped
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine the ground beef, cooked rice, beaten egg, minced garlic, salt, black pepper, cumin, and cilantro. Mix well until ingredients are thoroughly combined.
- Using your hands, form the mixture into small meatballs, about 1 inch in diameter. Set aside on a plate.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Pour in the chicken broth and tomato puree. Bring the mixture to a boil, then reduce to a simmer.
- Carefully add the meatballs into the simmering broth one at a time. Allow them to cook for about 10 minutes.
- Add the sliced carrots and diced potatoes to the pot. Continue to simmer for an additional 20 minutes, or until the vegetables are tender and the meatballs are cooked through.
- Taste and adjust the seasoning with salt and pepper as needed. If the broth is too thick, add a bit more water to reach your desired consistency.
- Serve the albondigas hot, garnished with additional cilantro if desired. Enjoy with warm corn tortillas or crusty bread for a complete meal.
- Tip: Wet your hands slightly before shaping the meatballs to prevent the mixture from sticking to your fingers. This will help make perfectly round and even-sized meatballs.
