Albondigas en Caldillo Norteño, or Northern-Style Meatball Broth, is a hearty and flavorful Mexican soup that embodies the warmth and richness of northern Mexican cuisine. This comforting dish features tender meatballs simmered in a deeply savory broth, infused with the vibrant flavors of chiles, onions, garlic, and a touch of oregano. Unlike its southern counterparts, this version boasts a bolder, spicier profile, reflecting the regional culinary traditions. The perfect balance of spices and textures makes this soup incredibly satisfying, ideal for a chilly evening or a special occasion.
Beyond its delicious taste, Albondigas en Caldillo Norteño offers a simple yet rewarding cooking experience. The recipe is straightforward and allows for personal customization, making it accessible to both novice and experienced cooks. Ready to embark on a culinary journey to the north of Mexico? Let's dive into the step-by-step process to create this flavorful masterpiece.
Tools Needed
- Blender
- Large pot
- Frying pan
Ingredients
- Ground beef (80/20): 900g
- Garlic: 4 cloves
- Rice: 3 tablespoons
- Egg: 1
- Cilantro: 1 bunch
- Zucchini: 2
- Carrots: 2
- Potato: 1 large
- Serrano chilies: 3
- Green tomatoes: 2
- Small round tomatoes: 9
- Onion: 1/4
- Coriander powder: 1/2 teaspoon
- Black pepper: 1/2 teaspoon
- Cumin powder: 1/2 teaspoon
- Oregano: 1/2 teaspoon
- Thyme: 1/2 teaspoon
- Salt: 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Meatballs
- Chop vegetables (onions, zucchini, carrots, potatoes, cilantro), mince garlic, and wash rice.
- Blend tomatoes, one serrano chili, and garlic with a little water and salt (4 cloves of garlic and ½ teaspoon of salt).
- In a bowl, combine ground beef, minced garlic, rice, egg, spices (coriander, cumin, oregano, thyme, black pepper), and most of the chopped cilantro. Mix well until all ingredients are completely integrated.
- Form the meatballs, using a little water in your hand to prevent sticking.
Step 2. Build the Broth and Cook Vegetables
- Heat a little oil in a pot. Add the chopped onion and sauté until it turns translucent. Add the blended tomato sauce and let it simmer.
- Add about 1.5 liters of water to the sauce. Bring to a boil.
- Add the potatoes and carrots to the boiling broth. Cover and cook for about 20 minutes on medium heat.
Step 3. Cook the Meatballs and Finish the Broth
- Lightly fry the meatballs in a pan without adding oil, until browned on both sides. They will cook in their own fat.
- Add the fried meatballs, along with the rendered meat fat, to the broth.
- After 20 minutes, add the zucchini and the remaining two serrano chilies. Stir in the remaining cilantro and additional salt to taste. Cook for about 12 minutes, or until zucchini is tender.
Step 4. Serve
- Turn off the heat and serve. You can add a little lemon juice, if desired.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- Use small, round tomatoes for a richer flavor.
- Grind the oregano and thyme with your fingers to prevent large pieces from appearing in the broth.
- Soaking potatoes in water before cooking helps prevent them from turning black.
Nutrition
- N/A
FAQs
1. Can I use ground beef instead of pork for the meatballs?
Yes, you can! Ground beef, or even a mixture of beef and pork, works well. Just adjust the seasoning to your preference.
2. How can I make this recipe spicier?
Add more chile de árbol or a pinch of cayenne pepper to the broth while it simmers. You can also use a spicier type of chili.
3. Can I make this recipe ahead of time?
Yes! The broth actually improves in flavor overnight. Make it a day ahead and reheat gently before serving.
This Albondigas en Caldillo Norteño recipe offers a delicious and authentic taste of northern Mexico, bringing warmth and comfort to any table. The simple yet flavorful broth, perfectly complemented by tender meatballs, is sure to become a family favorite. Enjoy the satisfying result of your culinary journey!