Unfortunately for some reason I couldn't cook lunch for hubby the other day... You know? I always prepare it ahead of time and then just leave it ready for him in containers so he can take it to work and enjoy his food at lunch... he loves it! And hates having to eat "fast food" (although he loves having a Bic Mac once in a while by choice not because he "has to" ... BTW I hate Bic Macs) - ok moving on to my topic -... so... He had to eat fast food and came home still feeling "yucky" from eating that... I knew he would! So... to make it up to him I cooked something I knew screams "I am homemade and the person who made it LOVES YOU!" is one of those "Mexican Meals" that you just love because is something "a mommy" would cook to make you feel better or special" ... Hubby loves the "Mexican Meatballs" I usually make with chipotle... for my recipe click here but this time I wanted to make something different and without chipotle so it would be tender to his stomach.... So I decided to try Leslie's "Caldo de Albondigas" (Mexican Meatball Soup) from La Cocina De Leslie just making some variations of my own and my amazing Red Rice (Recipe will be posted tomorrow) and he was in heaven! He kept making "I love this" noises while eating it! and I felt very happy!
So here it is:
Caldo de Albondigas
Adapted from La Cocina de Leslie
- 2 pounds ground beef
- 1/4 cup long-grain rice (uncooked)
- 1/4 cup dry bread crumbs
- 1/2 cup finely chopped tomato
- 1/2 cup finely chopped onion
- 1 large egg
- 1/8 teaspoon dried oregano (crushed)
- 4 medium potatoes (cut in large chunks)
- 4 carrots (peeled and sliced in large chunks)
- 1/2 tsp. garlic powder
- 1 1/2 cubes chicken bouillion (I use Knorr)
- Salt and pepper to taste
In a medium bowl, combine the ground beef, rice, bread crumbs, tomato, onion, egg and oregano. Season with salt and pepper (about 2 tsp. salt and 1/2 tsp. black pepper). Mix until well combined.
Using a 1/8-cup measuring cup as a reference to get the "size" of the meatballs, shape the meat mixture into balls. Place in a 4-quart stockpot with 8 cups of water. Add the vegetables and season soup with chicken bouillion and garlic. Cover stockpot and cook over medium heat until vegetable are tender (about 35 mins). Taste and season with more salt if needed.
Join us tomorrow for the recipe to make Red Rice.
© Paloma K.