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    You are in: Home / Recipes / Caldo De Albondigas Recipe
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    Caldo De Albondigas

    Caldo De Albondigas. Photo by PanNan

    1/3 Photos of Caldo De Albondigas

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    PaulaG's Note:

    A hearty sourthwestern soup that will really keep you warm during the winter months. A great combination of New Mexico green chile, tomatoes and beef. The recipe is from Sabrosa Fall 2006.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large pot, warm the oil and saute onions over medium low heat.
    2. 2
      Add tomatoes, green chile, 1 quart of beef stock, cumin and salt and pepper to taste.
    3. 3
      Simmer the soup over medium low heat for 30 minutes, if soup seems to thick, add some of the additional stock to thin.
    4. 4
      Cut the tortillas into fine silvers and mince.
    5. 5
      In a large bowl, mix the cut tortillas with the ground beef; add the egg, garlic, salt and pepper.
    6. 6
      Shape into tiny meatballs and drop into the pot of soup.
    7. 7
      Continue to cook on medium low until meatballs float to the top.
    8. 8
      Serve in individual bowls garnished with fresh cilantro.

    Ratings & Reviews:

    • on August 05, 2012

      55

      It's Hatch chile season, which only lasts a few weeks, and this was the perfect way to use some. I charred them under the broiler and wrapped in foil until cool enough to handle. The skins peeled off very easily. This batch wasn't very spicy/hot, so I added 2 jalapeno's from the garden. I followed the recipe exactly, and I wouldn't change a thing. The soup was excellent! Made for ZWT 8.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 09, 2008

      55

      Made for Photo Tag Spring 08 I Loved this simple tasty soup! It was so simple to prepare and it was hearty, satisfying and delicious.

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    • on October 31, 2006

      45

      This was a nice filling soup. I usually use rice in my albondigas but the tortillas were a change that worked well. The chilis and cumin made a flavorful broth. I used "80% lean ground beef" and would suggest using a leaner beef as the broth became a little greasy after the meatballs cooked in it. We added a squeeze of lime to our bowls and it made a nice dinner for an autumn night.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Caldo De Albondigas

    Serving Size: 1 (406 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 248.1
     
    Calories from Fat 104
    41%
    Total Fat 11.5 g
    17%
    Saturated Fat 3.9 g
    19%
    Cholesterol 80.1 mg
    26%
    Sodium 670.0 mg
    27%
    Total Carbohydrate 15.9 g
    5%
    Dietary Fiber 2.8 g
    11%
    Sugars 5.5 g
    22%
    Protein 20.4 g
    40%

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