Go Back
–+ servings
albondigas close up
Print

Albondigas en Caldillo de Jitomate Meatballs in a Light Tomato Broth

Homestyle Mexican beef, rice and zucchini meatballs in a light tomato broth. Pure comfort!
Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 Servings

Ingredients

Albondigas

  • ¼ c uncooked rice soaked in boiling water for 30 minutes
  • 4 oz zucchini
  • 1 small white onion divided in half. Finely dice one half, thin strips for the remaining
  • 6 sprigs of fresh cilantro finely chopped
  • ¾ tsp cumin seeds crushed
  • Pinch or oregano crushed
  • 1 lb ground sirloin or chuck
  • ¾ tsp salt
  • ¾ tsp pepper
  • ¾ tsp garlic powder
  • 1 large egg

Caldillo-Light Tomato Broth

  • 3 large roma toma
  • 4 cups of water
  • 1 ½ tbsps. avocado or olive oil
  • 1 small serrano pepper left whole
  • 2 cloves of garlic sliced
  • 3 tsps tomato/chicken bouillon
  • More salt and pepper to taste

Instructions

  • After 30 minutes, drain the hot water from the rice and rinse under cool water. In a large bowl mix all the ingredients for the albondigas. Form 12 larger or 16 smaller albondigas. Cover and chill for 40 minutes.
  • In the meantime, bring 4 cups of water up to a boil at medium heat. When it begins to simmer, add the tomatoes. Cook at a light simmer for 10 minutes. Transfer tomatoes to the blender jar along with 3 cups of the cooking water. Also, to the blender, add the tomato bouillon and pepper, to taste. Blend on high until smooth. Set it aside.
  • In a larger pot or deep skillet, preheat oil at medium for 3-4 minutes. When ready, add the thin sliced onion and serrano pepper. Sauté for four minutes. Add the garlic and sauté for 1 more minute.
  • Pour in the tomato broth from the blender jar. Bring to a simmer and cook for 10 minutes. Gradually add in the albondigas. Make sure they are covered in broth. Reduce heat to low and cook for 40-45 minutes, stirring gently after 15 minutes. Taste for salt along the way. If you are not in a hurry, cook on low for a total of 1 hour. The tomato broth becomes richer, a little thicker and so flavorful. Garnish with cilantro and lime wedges. Serve with warm corn tortillas. Yields 4-5 servings.

Notes

You can prep meatballs ahead and freeze them uncooked. If you want to skip the rice, you can substitute with cooked quinoa, barley, lentils or oats.