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Albondigas in a large ladle
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Poblano Jalapeño Caldo de Albondigas(Meatball Soup)

A delicious poblano jalapeño broth loaded with Mexican albondigas!
Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 Servings

Ingredients

For Albondigas

  • 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
  • Cilantro
  • Avocado sliced
  • Lime wedges
  • Tortilla chips

Instructions

  • 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.

Notes

The ground meat of your choice can be used for this recipe. Ground chicken and turkey cook faster then the beef or pork option. Add vegetables for a more hearty serving. Just make sure you add 2 cups of extra broth if adding vegetable like potatoes, carrots, squash and cabbage.