Caldo de Albóndigas
Easy to make caldo de albóndigas, with beef and your favorite fall vegetables.
Ingredients
- 2.5 cups tomatoes
- ¼ white onion
- 2 garlic cloves
- 2 tbs Knorr chicken bouillon
- 1 tbs oil
- 2 cups carrots peeled and cut into large rectangles
- 3 zucchinis cut up in large rectangles
- 2 large chayote peeled, cored, and cut into large rectangles
- 3 large potatoes peeled and cut into large rectangles
- 8 oz green beans ends trimmed and cut about 2 inches long
- 16 cups water
- ½ ramo de cilantro
- 1 cup bread crumbs
- 2 lbs ground beef
- 2 eggs
- 1½ tsp salt
- 1½ tsp onion powder
- 1 tsp garlic powder
- ¼ tsp ground black pepper
Instructions
- add the tomatoes, onion, garlic, and Knorr to a blender and blend until smooth.
- Heat a large pot then add oil. Pour the contents of the blender into the pot to fry for about 3 minutes. Then add the water and bring to a boil.
- In the meantime, in a medium sized bowl add the bread crumbs, ground beef, eggs, salt, onion powder, garlic powder, and ground black pepper and mix well until everything is well incorporated. Form golf balls size meatballs, you get about 14 meatballs. Make sure not to compress the meatballs too much.
- add the meatballs to the broth followed by the cut up vegetables and half a ramo de cilantro. Bring to a boil then simmer for about 20 minutes or until the vegetables are tender. Add salt and pepper to taste.
- serve and enjoy!