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Per serving
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- 1
Build the broth base
Heat olive oil in a large Dutch oven over medium heat. Add the finely chopped onion, minced garlic, and 1/2 cup of the tomato sauce. Cook, stirring occasionally, until the onion is soft and fragrant, about 3 to 5 minutes. Pour in the beef broth and another 1/2 cup of tomato sauce. Bring to a gentle simmer.
- 2
Mix the meatballs
In a large bowl, combine the ground beef, uncooked rice, egg, salt, pepper, milk, cumin, turmeric, crushed saltines, and the remaining 1/2 cup tomato sauce. Mix lightly with a wooden spoon or your hands — just until everything comes together. Don't overmix or the meatballs will be tough.
- 3
Shape into balls
Roll the meat mixture into small balls, about 1 inch in diameter. You should get around 30 to 35 meatballs.
- 4
Simmer until cooked through
Gently drop the meatballs one at a time into the simmering broth. Cook, stirring occasionally, for 20 to 25 minutes until the meatballs are cooked through and the rice inside them is tender.
- 5
Serve it up
Ladle the soup into bowls and load them up with crushed tostadas, shredded cabbage, and a handful of fresh cilantro. Eat immediately.
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Albondigas Soup (Caldo de Albondigas)
Created by: TacoEveryDay
Ingredients
- 2 tbsp olive oil
- 1 large onion
- 2 garlic cloves
- 1 1/2 cup tomato sauce
- 8 cup beef broth
- 1 1/2 lb lean ground beef
- 1/3 cup long grain white rice
- 1 large egg
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp milk
- 1/8 tsp ground cumin
- 1/2 tsp ground turmeric
- 10 saltine crackers
- tostadas
- shredded cabbage
- fresh cilantro
Instructions
- Build the broth baseHeat olive oil in a large Dutch oven over medium heat. Add the finely chopped onion, minced garlic, and 1/2 cup of the tomato sauce. Cook, stirring occasionally, until the onion is soft and fragrant, about 3 to 5 minutes. Pour in the beef broth and another 1/2 cup of tomato sauce. Bring to a gentle simmer.
- Mix the meatballsIn a large bowl, combine the ground beef, uncooked rice, egg, salt, pepper, milk, cumin, turmeric, crushed saltines, and the remaining 1/2 cup tomato sauce. Mix lightly with a wooden spoon or your hands — just until everything comes together. Don't overmix or the meatballs will be tough.
- Shape into ballsRoll the meat mixture into small balls, about 1 inch in diameter. You should get around 30 to 35 meatballs.
- Simmer until cooked throughGently drop the meatballs one at a time into the simmering broth. Cook, stirring occasionally, for 20 to 25 minutes until the meatballs are cooked through and the rice inside them is tender.
- Serve it upLadle the soup into bowls and load them up with crushed tostadas, shredded cabbage, and a handful of fresh cilantro. Eat immediately.