Caldo de albondigas

Name: Caldo de albondigas
Cuisine: Mexican, Latin American, European, American, Mediterranean, Spanish
Ingredients: 2 lbs ground beef; 2 tsp oregano; 2 tsp garlic salt; 2 tsp black pepper; 1/2 tsp ground cumin; 1/2 tsp salt; 1/4 small onion, finely diced; Cilantro, handful finely chopped; 2 garlic cloves, finely minced; 1 chipotle pepper, finely chopped; 1 cup rice; 2 eggs; 5 roasted tomatoes; 1/4 small onion; 2 garlic cloves; 3 chipotle peppers in adobo sauce; 1 tbs beef bouillon; 1tbs chicken bouillon; 1/2 tsp ground cumin; 5 cups water; Corn; Potatoes; Carrots; Zucchini

5 steps

Updated at: Sun, 01 Oct 2023 01:55:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

129

High

Nutrition per serving

Calories3497.8 kcal (175%)

Total Fat195.1 g (279%)

Carbs227.2 g (87%)

Sugars16.8 g (19%)

Protein195.4 g (391%)

Sodium6342.7 mg (317%)

Fiber16.7 g (60%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Add all albondigas ingredients. Shape into the same size balls. Set aside.

Step 2

Mix all broth ingredients in blender. Set aside.

Step 3

Add a little bit of oil to pot and lightly sear balls. Once cooked, remove from pot and add broth. Once broth is boiling, slowly add balls and reduce heat to low/medium. Remove any impurities.

Step 4

Add corn. After 10 minutes, add potatoes and carrots. Another 10 minutes, add zucchini.

Step 5

Add additional salt if needed before serving.