Caldo de Albóndigas

Comforting broth with tender homemade meatballs in a flavorful tomato and vegetable consommé.

Ingredients

• 500 grams Ground beef
• 50 grams Uncooked rice
• 1 unit Egg
• ½ unit White onion
• 2 cloves Garlic
• 3 large Tomatoes
• 1 medium Carrot
• 1 medium Potato
• 1 medium Zucchini
• 1½ liters Chicken or beef broth (homemade)
• 1 sprig Mint (optional)
• ¼ bunch Fresh cilantro
• Salt, to taste
• Ground black pepper, to taste

Directions

1. Mix the meat: In a bowl, combine the ground beef with the uncooked rice, egg, ¼ finely chopped onion, 1 chopped garlic clove, salt, and pepper. Mix well and form medium-sized meatballs.
2. Prepare the sofrito: Blend the tomatoes, the rest of the onion, and the remaining garlic clove. Strain the mixture and sauté it in a large pot over medium heat for 5 minutes.
3. Incorporate broth and vegetables: Add the broth to the pot. Add the carrot, potato, and zucchini cut into cubes or slices.
4. Cook the broth: Bring to a boil, then reduce heat. Add the meatballs one by one. If desired, add a sprig of mint. Cook covered over medium-low heat for 20 minutes, until the meatballs are cooked and the vegetables are tender.
5. Serve the broth: Remove the mint. Stir in fresh chopped cilantro. Adjust salt and serve hot in bowls.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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