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Caldo de Albondigas is a meatball and vegetables soup that is commonly boiled in a tomato broth and served with Mexican rice or warm tortillas. Caldo de albóndigas (meatball soup) is among Mexico's most widely known and revered comfort foods. This aromatic and restorative soup is filled with fresh flavors from vegetables, has depth in its flavor thanks to the chicken broth, and is filling and chunky thanks to beautiful beef meatballs, which are hearty and thick thanks to the long-grain rice used in making them.

Alright, don’t linger, let’s approach this caldo de albondigas/ meatball soup menu with 20 materials which are absolutely easy to have, and we have to process them at the very least through 11 ways. You should devote a while on this, so the resulting food could be perfect.

Composition for Caldo De Albondigas/ Meatball Soup:

1. Need for meatballs
2. Get 1 lb for ground turkey, lean
3. Provide 1/2 cup - jasmine rice, cooked
4. Require 1 egg white
5. Make ready 1/3 cup for white onion, finely chopped
6. Make ready 1 tsp for cumin
7. Require 1 tsp - garlic powder
8. Give 1 tsp - salt
9. Need 1/3 tsp chipotle powder
10. Need 2/3 tsp of smoked spanish paprika
11. You need for soup
12. Provide 1 tbsp for olive oil
13. Take 1/2 cup - white onion, finely diced
14. Take 3/4 cup carrots, medium diced
15. You need 3/4 cup for celery, medium diced
16. Give 1 of can fire roasted tomatoes, 14.5 ounce can.
17. Need 8 cup chicken broth
18. Prepare 1/4 tsp for salt
19. Take 2 cup white rice, use extra rice that you cooked to add to meatballs
20. Provide 1/2 cup for freshly chopped cilantro

A hearty and nutritious soup to serve at your family dinner table. This meatball soup is loaded with vegetables and fully customizable as you can add any veggies you'd like. (c) Robin Grose. Robin: If there were a Nobel Prize for the dish most likely to take the chill out of the body and heal the wounds of the soul, this hearty Mexican soup would definitely be a finalist. Albóndigas (Spanish for meatballs, and made here with rice rather than bread crumbs) and vegetables come together in good-for-what-ails-you deliciousness.

Caldo De Albondigas/ Meatball Soup steps:

1. In a large bowl, place all of the meatball ingredients.
2. Mix them up well to thoroughly combine. Set aside.
3. In a large stock pot, set over medium heat, add your olive oil and heat it up.
4. Add in the carrots, celery and onions and cook for four minutes, stirring occasionally.
5. Add the tomatoes and salt. Stir.
6. Place in the chicken broth and bring to a low boil.
7. Once it is starting to come to a boil, start forming your meatballs. These will be large and you wil get about 8-10 meatballs.
8. Gently put meatballs in the broth and lower heat to simmer. Simmer for 45 minutes.
9. Add the rice and simmer for another minute. Add cilantro at last moment into the soup. Then serve.
10. Meatballs cooked in the broth create a beautifully tender, soft meatball. Serve this with cubed avocados and tortilla strips.
11. Recipe by taylor68too.

Rich brothy soups dotted with meatballs and vegetables can be found from northern Mexico to the tip of Patagonia. Add the garlic and cook a minute more. Place a meatball into a ladle and submerge into the boiling stock. Remove ladle and repeat with remaining meatballs. Place zucchini, chayote, and carrots into the stock.

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