From muydelish.com
Caldo De Albondigas
Ingredients
For the meatballs
- 2 lb ground beef (96% lean)
- 1 egg
- 3 tbsp uncooked white rice
- ¾ tsp ground pepper
- 1 tsp oregano
- 1½ tsp kosher salt
For the soup
- 2 tbsp olive oil (divided)
- ⅓ cup white rice
- 2 stalks celery (chopped)
- 1 small onion (chopped, about 1 cup)
- 4 large carrots (peeled and chopped)
- 1 garlic clove (peeled)
- 12 cups hot water
- 8 oz tomato sauce
- 2 beef bouillon cubes
- ½ tsp ground pepper
- 1 tsp kosher salt
- 1 tsp oregano
- ½ cup cilantro (chopped)
- 3 cups fresh green beans (cut in halves)
- 2 small white potatoes (peeled and sliced)
- 2 medium zucchinis (sliced)
Steps
- Add 2 lb ground beef, 1 egg, 3 tbsp uncooked white rice, ¾ tsp ground pepper, 1 tsp oregano and 1 ½ tsp kosher salt in a large bowl and mix well with your hands.
- Form the meat mixture into 1-inch meatballs and roll between your palms. Set aside.
- In a large stock pot add 1 tbsp olive oil and heat over medium-high heat.
- Add ⅓ cup rice and sauté until light brown, making sure to keep stirring so that it doesn't burn. Remove from the pot and set aside.
5 min
- Add the remaining 1 tbsp olive oil, 2 celery, 1 small onion, 4 large carrots and 1 garlic clove. Sauté until the onions become soft.
3 min
- Add 12 cups water, the albondigas, 2 beef bouillon cubes, 8 oz tomato sauce, ½ tsp ground pepper, 1 tsp kosher salt, 1 tsp oregano and ½ cup cilantro. Stir and cover the pot with a lid.
- Cook over low-medium heat for 40 minutes.
40 min
- Add the reserved ⅓ cup rice, 2 small potatoes and 3 cups green beans. Cover and cook for 10 minutes.
10 min
- Taste the broth and add more 1 ½ tsp salt and pepper if needed. Add 2 medium zucchini and cook for 10 more minutes.
10 min
- The albondigas are done when they are soft enough to cut in half with a fork or spoon.
- Serve 12 cups hot and drizzle with lime juice and hot 8 oz sauce.
Nutrition
Per serving
- kcal
- 398
- protein
- 45 g
- carbs
- 34 g
- fat
- 11 g