Name: Caldo de Albóndigas (Meatball soup)
Prep time: 45 min
Total time: 2 h
Yield: 8
Cuisine: Mexican
Ingredients: 1 pound Ground beef; 2 Eggs; 1- 1 1/2 cups Milk; 4 red tomatoes chopped; 1 small can Tomato sauce; 1 White Onion chopped; 1 Carrot chopped; 1 Potato chopped; 1 chayote (or zucchini) chopped; Garlic powder, black pepper, salt, and cumin to your taste; 2 cups Water; Mexican Rice as side dish

by andrearivera

Delicious soup for those cooler days. Add any veggies you like. I use ground beef but you could use turkey may for a lighter version.

INGREDIENTS

1 pound Ground beef
2 Eggs
1- 1 1/2 cups Milk
4 red tomatoes ; chopped
1 small can Tomato sauce
1 White Onion ; chopped
1 Carrot ; chopped
1 Potato ; chopped
1 chayote (or zucchini) ; chopped
Garlic powder, black pepper, salt, and cumin ; to your taste
2 cups Water
Mexican Rice ; as side dish

Servings

INSTRUCTIONS

Add cumin, black pepper, garlic powder, bread crumbs, milk and eggs to ground beef.

Make meatballs whatever size you prefer. They will shrink as you boil. Set them aside.

Peel/chop veggies. You can add as much or little veggies as you like. Set aside.

Chop 4 red tomatoes and onion. Add to blender with 2 cups water. Add tomato sauce and garlic, salt, and black pepper. Blend. Once blended, add to put and bring to a boil.

Once boiled, add meatballs slowly to pot. Do not brown meatballs prior to adding to broth. If you do it will make them greasy.

Let boil again. Once it boils the 2nd time, add veggies. Boil 3rd time.

Taste to see if you need to add spices.

I like to serve in a bowl and add Mexican rice to the soup.

Enjoy!

NOTES

Do not omit the milk add this will ensure that the meatballs are soft.

Alert editor

Caldo de Albóndigas (Meatball soup)

1 pound Ground beef 
2  Eggs 
1- 1 1/2 cups Milk 
4  red tomatoes chopped
1 small can Tomato sauce 
1  White Onion chopped
1  Carrot chopped
1  Potato chopped
1  chayote (or zucchini) chopped
  Garlic powder, black pepper, salt, and cumin to your taste
2 cups Water 
  Mexican Rice as side dish

Add cumin, black pepper, garlic powder, bread crumbs, milk and eggs to ground beef.
Make meatballs whatever size you prefer.  They will shrink as you boil. Set them aside. 
Peel/chop veggies.  You can add as much or little veggies as you like. Set aside. 
Chop 4 red tomatoes and onion. Add to blender with 2 cups water.  Add tomato sauce and garlic, salt, and black pepper. Blend.  Once blended, add to put and bring to a boil. 
Once boiled, add meatballs slowly to pot. Do not brown meatballs prior to adding to broth.  If you do it will make them greasy. 
Let boil again.  Once it boils the 2nd time, add veggies.  Boil 3rd time.  
Taste to see if you need to add spices.  
I like to serve in a bowl and add Mexican rice to the soup.  
Enjoy!

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Nutrition

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Serving Size: 1 Serving (256g)
Recipe Makes: 8 Servings

Calories: 174
Calories from Fat: 81 (47%)

Amt Per Serving		% DV

	Total Fat 9g	12 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 0.3g
Cholesterol 39.8mg		12 %
Sodium 82.4mg		3 %
Potassium 515.8mg		14 %
Total Carbohydrate 10.5g		3 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 8.8g
Protein 12.9g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 174

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