Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, caldo de albondigas(meatball stew). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
caldo de albondigas(meatball stew) is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. caldo de albondigas(meatball stew) is something which I have loved my entire life. They are nice and they look fantastic.
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. Caldo de Albondigas (Meatball Stew) This is my mother's recipe, it is a Mexican dish (well since she is Mexican and I've seen this stew at other Mexican households but it's not as good in other places), I helped her cook it today.
To begin with this recipe, we must first prepare a few components. You can have caldo de albondigas(meatball stew) using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make caldo de albondigas(meatball stew):
- Take 2 lb ground beef
- Get 1 cup white rice
- Prepare 1 egg
- Take 5 red potatatos cut in chunks
- Prepare 2 handfull baby carrots cut in half
- Get 2 chayote cut in chunks
- Make ready 5 dried california chile pods boiled to tender
- Prepare 2 garlic cloves
- Get 1 salt to taste
Mexican Meatball Soup (Caldo de albóndigas) A comforting, aromatic, authentic Mexican soup with beef or pork meatballs and vegetables in a flavorful broth. See more ideas about Mexican food recipes, Cooking recipes, Recipes. Place the ground beef and pork in a large bowl. Add onions, garlic, scallion, red bell pepper, masarepa, eggs, cumin, salt and pepper.
Steps to make caldo de albondigas(meatball stew):
- mix ground beef , rice and egg in a bowl and roll out 2 inch balls.
- 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.
- 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.
- add salt to taste.
Place the ground beef and pork in a large bowl. Add onions, garlic, scallion, red bell pepper, masarepa, eggs, cumin, salt and pepper. Form the meatballs and add them to the slow cooker along with the remaining stew ingredients. Check frequently and add additional water as necessary. This recipe is adjusted from the book The Cuisines of Mexico by Mrs.
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