You thought you had seen all the variations of Mexican meatball soup(Caldo de albondigas)! I am a big fan of using poblanos in soups and not just for rajas or chiles rellenos.
It’s about the meatballs and the broth!
Why no vegetables added like you see in the traditional recipe? I was so hungry for just the albondigas that day, I decided no veggies. Of course it would be delicious if you decide to add some vegetables. To make up for no vegetables, I decided to pump up the broth with some added flavors(poblano and jalapeños)! Don’t be afraid to use those poblanos in their fresh form.
“How do you come up with these recipes?”
I get this question often! I love Mexican ingredients and I know what flavor combinations I enjoy. I really enjoy testing recipes. At least once a week I am trying and testing new recipes in my kitchen. I can’t stop! Lol! I lay awake at night thinking about recipes. Don’t tell anybody! Diehard foodie!
I am already thinking of the next caldo de albondigas recipe!
I have many foodie friends all over the country and from Mexico. They often send me recipe ideas that they grew up enjoying. The next Mexican meatball will be stuffed with hard boiled egg! I can’t wait to try it. A few years back I developed a recipe for Mexican meatloaf stuffed with hard boiled eggs. It was delicious!
Green Foods Are Delicious!
Easy Mexican Recipes!
Poblano Jalapeño Caldo de Albondigas(Meatball Soup)
- 1 pound ground beef pork, chicken or turkey
- 1/2 cup rice uncooked
- 1 large egg
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp crushed red pepper flakes
- 2 tbsp parsley or mint finely chopped
You Will Also Need
- Grapeseed oil
- 2 large fresh poblanos
- 2 large jalapeños
- 1/2 medium onion
- 2-3 large cloves of garlic
- 5 cups chicken broth water
- 2 tsp of chicken bouillon powder
- 1/2 tsp cumin
- Avocado sliced
- Lime wedges
- Tortilla chips
- In a large bowl, mix all of the ingredients for the albondigas. Roll 20 meatballs and place in glass baking dish. Cover with plastic wrap and chill in the refrigerator for 45 minutes to 1 hour.
- After meatballs have chilled remove them from the refrigerator and set aside.
- In a large pot, add 2 tablespoons of grapeseed oil and heat to medium. Roughly chop the poblano and japapeños, removing the stems and seeds. Roughly chop the onion and garlic. Transfer peppers, onion and garlic to pot with hot oil.
- Season, to taste, with salt and pepper and saute for 6-7 minutes.
- After 7 minutes, transfer sauteed ingredients to the jar of a blender. Add 2 1/2 cups of chicken broth, 2 teaspoons of chicken bouillon and 1/2 teaspoon of cumin. Cover and carefully blend on high until very smooth.
- Pour contents of blender back into pot you used to saute ingredients. Heat to medium. Add 2 1/2 cups of broth into the blender jar and swish around. Pour into pot. Stir gently to combine.
- Once it comes up to a boil, taste for salt. While it simmering, gently drop in the albondigas. Make sure they are evenly distributed. Do not stir for the next 10 minutes. Add a small handful of fresh cilantro.
- After 10 minutes, gently stir the albondigas. Continue cooking for another 15 minutes.
- Serve with sliced avocado, pickled red onions, chips, fresh cilantro and lime.