Caldo de albondigas

Name: Caldo de albondigas
Cuisine: Latin American, European, Mexican, Spanish, American, Mediterranean
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

136

High

Nutrition per serving

Calories3558.3 kcal (178%)

Total Fat194.3 g (278%)

Carbs246.7 g (95%)

Sugars31.8 g (35%)

Protein196.9 g (394%)

Sodium6262.1 mg (313%)

Fiber22.9 g (82%)

% 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.