Caldo de Albóndigas Recipe

Caldo de Albóndigas Recipe

M.A. Kitchen

– 1.1 lb minced meat – 1 lb fresh tomatoe – 1 small white onion – 2 medium zucchini – 3 medium carrot – ¼ cup rice – 2 medium egg – 3 Tbsp extra virgin olive oil – 1 garlic clove – fresh mint – 1 Tbsp Oregano – Salt and pepper

Ingredients

Carrot
Artichoke

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Step 1: Mix the ground meat in a bowl, with rice, the eggs and a handful of chopped mint leaves. Season with salt and pepper.

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Step 2: Place tomatoes and onions (cut into chunks) in a blender along with garlic. Add a cup of water and blend until you'll have a smooth sauce.

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Step 3: Cook  Heat oil in a stockpot, add tomato sauce, season with salt and pepper. Pour 6 cups of water or stock and simmer for  5 minutes.

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Step 4: Shape the meatballs and add them to the boiling broth.

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Step 5: Cook for 30 minutes, then add the vegetables. Simmer for 15 minutes or until veggies are nicely tender.

Enjoy this Caldo de Albondigas with warm tortillas and a squeeze of lime.

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