Caldo de Albóndigas

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Making another batch of this. SIL and daughter likes it.

Follow the recipe in the stages and you will have some good soup. Adjust the chipotle as you like.

The yellow squash is my addition so its opt.

Mix up the meat and make the meatballs.
For the meatballs;2 lbs lean ground beef
1 cup white rice
2 eggs at room temperature
¼ white onion;diced
½ cup fresh cilantro or mint; chopped
1 chipotle pepper in adobo sauce ;minced
2 garlic cloves;minced
2 tsp garlic salt
2 tsp oregano (mexican)
2 tsp black pepper
½ tsp ground cumin
½ tsp salt
mmbs.JPG


Set the meatballs aside and get the veggies ready.
mmbs1.JPG


Make the tomato broth.

Tomato broth;
5 roma tomatoes (roasted is opt)
¼ onion
2 garlic cloves
3 chipotle peppers in adobo sauce
1 tbsp chicken bouillon
1 tbsp tomato bouillon
add 5 cups water to the blender, mix until smooth.
½ tsp ground cumin
mmbs2.JPG


mmbs3.jpg


5 cups water added to blender
mmbs4.JPG


Now put broth in pot and add 2qts water and simmer, adjust salt if needed.
mmbs5.jpg


Once simmer add the meatballs. Cover and simmer for 20 mins
mmbs6.JPG


Prep all the veggies while the meatballs are simmering.

Then add the corn first.
mmbs7.JPG


Layer the rest of the veggies.
2 corn on the cob
1-2 chopped chipotle peppers
3 medium size potatoes; chopped into bite size
3 carrots ; chopped into bite size
4 celery stalks; chopped
2 calabacitas (mexican squash or zucchini); chopped into bite size
½ bunch of fresh cilantro or mint

Try to add the zucchini or squash the last 15 mins bettor serving so they dont get too soft and squishy, but if you dont no biggie.
mmbs8.JPG


mmbs9.JPG


I got 3 large containers.
mmbs10.JPG
 
Looks really good, thanks. Never heard of it before but I've been looking for recipes using zucchini or squash as they grow fairly well up here but I don't really know how to cook them.
 
Making another batch of this. SIL and daughter likes it.

Follow the recipe in the stages and you will have some good soup. Adjust the chipotle as you like.

The yellow squash is my addition so its opt.

Mix up the meat and make the meatballs.
For the meatballs;2 lbs lean ground beef
1 cup white rice
2 eggs at room temperature
¼ white onion;diced
½ cup fresh cilantro or mint; chopped
1 chipotle pepper in adobo sauce ;minced
2 garlic cloves;minced
2 tsp garlic salt
2 tsp oregano (mexican)
2 tsp black pepper
½ tsp ground cumin
½ tsp salt
View attachment 693413

Set the meatballs aside and get the veggies ready.
View attachment 693414

Make the tomato broth.

Tomato broth;
5 roma tomatoes (roasted is opt)
¼ onion
2 garlic cloves
3 chipotle peppers in adobo sauce
1 tbsp chicken bouillon
1 tbsp tomato bouillon
add 5 cups water to the blender, mix until smooth.
½ tsp ground cumin
View attachment 693415

View attachment 693416

5 cups water added to blender
View attachment 693417

Now put broth in pot and add 2qts water and simmer, adjust salt if needed.
View attachment 693418

Once simmer add the meatballs. Cover and simmer for 20 mins
View attachment 693419

Prep all the veggies while the meatballs are simmering.

Then add the corn first.
View attachment 693420

Layer the rest of the veggies.
2 corn on the cob
1-2 chopped chipotle peppers
3 medium size potatoes; chopped into bite size
3 carrots ; chopped into bite size
4 celery stalks; chopped
2 calabacitas (mexican squash or zucchini); chopped into bite size
½ bunch of fresh cilantro or mint

Try to add the zucchini or squash the last 15 mins bettor serving so they dont get too soft and squishy, but if you dont no biggie.
View attachment 693421

View attachment 693422

I got 3 large containers.
View attachment 693423
I am making this , or at least trying to! Looks great, ty!
 
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