Authentic Caldo de Albondigas “Meatball Soup”
Ingredients
 

(2) lbs. lean ground beef
 

(1 – ½) cups of white long grain rice, uncooked
 

(1/2) onion, (¼ finely chopped for meat & ¼ for sauce)
 

(3) garlic cloves
 

(1) tablespoon ground cumin (½ for meat & ½ for sauce)
 

(1) tablespoon pepper
 

(1) teaspoon salt
 

(1) package of Lindita’s Salsa Mix (Mild)
 

(1) tablespoon chicken bouillon (Knorr Brand)
 

(1) tablespoon garlic salt
 

(1) tablespoon Mexican oregano
 

(2) large eggs
 

(2) Chipotle peppers in sauce (Embasa Brand)
 

(1) small bunch of cilantro, chopped
 

(3) celery, diced
 

(3) carrots chopped
 

(2) zucchini medium, diced or quartered (optional)
 

(2) medium potatoes large diced
 

(8) Roma tomatoes, small to medium
 

(2) corn on the cob and cut in three parts
 

(4) cups of beef broth
 

Corn tortillas
** lime wedges, cilantro, chopped onion for garnish

Instructions on making meatballs

In a mixing bowl add meat, cumin, garlic salt, pepper, oregano, uncooked rice, salt, eggs, onion
and Lindita’s salsa mix. Combine and mix well then form into meatballs. Makes 25 to 30
depending on size. Set aside.
Making the sauce
In a blender add tomatoes, onions, garlic cloves, cumin, Chipotle Peppers with sauce, chicken
bouillon, beef broth and four cups of water. Blend for two minutes or until smooth. Set aside.
Almost all there!
In a large stock pot or Dutch oven over medium heat add 2 tablespoons canola oil. Add sauce,
bring to a boil. Slowly add meatballs one at a time. Cover and cook for 20 minutes on a gentle
boil.
Add corn, potatoes and carrots and cook for an additional 20 minutes. Reduce to a medium
heat, add zucchini and cook for an additional 10 minutes.
WE DONE.
It's time to serve it up in the soup bowl, garnish with a little cilantro, onions and squeeze some
fresh lime to top it off. Warm corn tortillas and your favorite red wine pairs well to complete this
delicious meal.
Serves 6 hungry Amigos
ENJOY!!