Mexican Meatball and Rice Soup (Caldo de Albondigas)
with carrots / coleslaw mix
This Mexican classic gains so much flavor in a short amount of time.
Smarts: Be sure to cook the vegetables very well before adding the stock - that's the key to building a great base of flavor.
- Beef, ground and lean - 1 lb
- Breadcrumbs, any gluten-free - 1/4 cup
- Eggs - 1
- Salt - 3/4 tsp
- Coriander, ground - 1/2 tsp
- Garlic powder - 1/2 tsp
- Black pepper - 1/4 tsp
- Carrots - 12 oz , chopped
- Onions, medium - 1 , diced
- Garlic - 2 cloves , chopped
- Oil, olive - 2 Tbsp
- Coleslaw mix - 10 oz
- Tomato paste - 2 Tbsp
- Chili powder - 2 tsp
- Oregano, dried - 1 tsp
- Hot sauce (opt), use your favorite - 1 tsp
- Stock, any type - 6 cups
- Cooked rice (leftover from Monday) - ~1 cup
- Sour cream - for serving
- Cilantro leaves - 2 Tbsp
Carrots / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
Make meatballs - Combine ground beef, gluten-free breadcrumbs, eggs, salt, ground coriander, garlic powder, and black pepper. Gently mix together with a spoon or with your hands. Form into 1” / 2.5 cm balls. (Can be done 1 day ahead)
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Heat a Dutch oven or large saucepan with oil over medium-high heat. Add carrots, onions, garlic, and coleslaw mix. Season with some salt and cook until the coleslaw cooks down and begins to caramelize on the bottom of the pan, 10 to 12 minutes. (Add some water if the vegetables get dry and start to stick to the bottom of the pan.)
Stir the tomato paste, chili powder, oregano, and hot sauce into the vegetables and cook until fragrant, ~2 minutes.
Pour the stock into the pan, scraping up any browned bits on the bottom of the pan. When the stock begins to simmer, gently add the meatballs to the simmering stock. Cover the pot with a lid and simmer until the meatballs are cooked through, 10 to 12 minutes.
When the meatballs are done cooking, remove the lid and stir in the cooked rice until heated through. Taste the soup and season with some more salt and pepper or hot sauce.
Divide the soup between bowls. Top with sour cream and cilantro leaves. Enjoy!