Caldo de Albondigas
Ingredients
Meatballs
- 1 lb ground beef or pork
- ½ cup cooked white rice
- 1 egg
- ¼ cup cilantro, minced
- 1 tsp ground cumin
- 1 tsp garlic powder
- Salt + pepper
Soup
- 7 cups chicken broth
- 3 roma tomatoes
- ½ onion
- 3 carrots, peeled
- 1 large russet potato, peeled
- 1 zucchini
- 1 tsp dried oregano
- ½ cup red chile sauce
- ½ cup cilantro, minced
- 3 cloves garlic, minced
- 1 Tbsp olive oil
Instructions
Preheat oven to 375°. Make the meatballs: combine rice, egg, cumin, garlic powder, cilantro, salt and pepper in a bowl and mix to combine. Add the ground meat and mix until well combined. Roll into small, tablespoon-sized meatballs. Bake on a parchment-lined baking sheet for 10 minutes, flip, and then bake for another 5 minutes, until the meatballs are just cooked through and starting to brown. Make the soup: chop vegetables uniformly. Heat olive oil in a large pot over medium heat. Add onion and cook until onion just begin to turn translucent, about 3 minutes. Add remaining vegetables, chicken broth, chile sauce, and garlic and bring to a boil and stir. Once boiling, reduce to a simmer and cook for 25 minutes, or until potatoes are tender. Add the meatballs and cilantro and simmer 10 minutes longer. Serve with warm tortillas and garnish with extra cilantro.