caldo de albondigas(meatball stew)
caldo de albondigas(meatball stew)

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, caldo de albondigas(meatball stew). It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

caldo de albondigas(meatball stew) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. caldo de albondigas(meatball stew) is something which I’ve loved my whole life. They’re nice and they look fantastic.

Caldo de albóndigas (meatball soup) is among Mexico's most widely known and revered comfort foods. 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. It has taken me more than three years to get this recipe posted. Not because I had to learn how to make it, but because I was never happy with the pictures.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook caldo de albondigas(meatball stew) using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make caldo de albondigas(meatball stew):
  1. Take 2 lb ground beef
  2. Make ready 1 cup white rice
  3. Make ready 1 egg
  4. Make ready 5 red potatatos cut in chunks
  5. Prepare 2 handfull baby carrots cut in half
  6. Get 2 chayote cut in chunks
  7. Get 5 dried california chile pods boiled to tender
  8. Get 2 garlic cloves
  9. Take 1 salt to taste

Caldo de Albondigas (Meatball Soup with Vegetables) This is more like what my Mom would prepare for us. Vegetables, such as celery and carrots is typically what would go into this simply, not spicy version. I have seen many versions with an overload of big chunky vegetable, much like caldo de res. See more ideas about Mexican food recipes, Cooking recipes, Recipes.

Steps to make caldo de albondigas(meatball stew):
  1. mix ground beef , rice and egg in a bowl and roll out 2 inch balls.
  2. in a large pan bring to a boil water and salt, add meat balls. when they start to float to top add all chunked veggies.
  3. in the blender add chiles garlic and water they were boiled in and blend till smooth. add to pot and let cook on medium low for about 1/2 hr.
  4. add salt to taste.

I have seen many versions with an overload of big chunky vegetable, much like caldo de res. See more ideas about Mexican food recipes, Cooking recipes, Recipes. This Meatball Stew is perfect for this time of year, as it starts to cool down and you need something to warm you up. The flavor of the meatballs slowly cooked in a sauce of tomato, garlic, cumin, achiote, peppers, onions, cilantro, scallions, and vegetables is a delicious meal for the whole. This recipe is adjusted from the book The Cuisines of Mexico by Mrs.

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