Caldo de Albóndigas

This traditional Mexican dish is made by simmering tender pork meatballs in a brothy tomato soup loaded with vegetables and earthy spices. Serve with rice and tortillas for a hearty family dinner.

📝 Ingredients

• 1.1 pound ground pork
• 1 pound fresh tomatoes (cut into quarters)
• 1 small white onion (cut into chunks)
• 2 medium zucchini (cut into chunks)
• 3 medium carrots (cut into chunks)
• 1/4 cup long-grain rice
• 2 medium eggs
• 3 Tablespoons extra virgin olive oil
• 1 clove garlic (peeled)
• 1 bunch fresh mint
• 1 Tablespoon oregano
• salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Place ground pork in a bowl, along with eggs, rice, and a handful of chopped mint leaves.
2. 2Season with salt and pepper and mix all the ingredients until combined.
3. 3Make about 20-22 meatballs and place them on a plate.
4. 4Place tomatoes, onion, and garlic clove in a blender. Add 1 cup of water and blend until smooth.
5. 5In a soup pot, heat the oil and pour in the tomato sauce. Cook over medium heat for 2-3 minutes.
6. 6Add about 6-7 cups of water and season with salt.
7. 7When the tomato broth starts to boil, carefully add the meatballs. Mix them gently until all meatballs are fully submerged in the broth.
8. 8Cover the pot and cook for 30 minutes over medium-low heat.
9. 9Add the vegetables to the broth and boil until they become tender. About 15-20 minutes.
10. 10Adjust salt to taste. Turn off the heat and mix in the oregano.
11. 11Leave the albóndigas to rest for 10 minutes and then serve.