Name: Caldo de Albóndigas (Mexican Meatball Soup)
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 6
Ingredients: Squash; Gold Potato; Carrot; SIGNATURE SELECTS Broth, Fat Free, Beef; Asturi Bruschettini, Classico Virgin Olive Oil; Orange Grape Tomato Package; VITAL FARMS Pasture-Raised Large Grade A Eggs; Elephant Garlic; Organic Onion; McCormick® Whole Black Pepper; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Organic Oregano Leaves; Mahatma Rice, Long Grain, Yellow; Mint; Open Nature Bone-in Pork Loin Blade Chop; MMD 80% Lean 20% Fat Ground Beef Patties

For the Meatballs

In a large bowl, add the beef, pork, mint, rice, oregano, salt, pepper, onion, garlic, and eggs.

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Mix until well combined. 
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Form meatballs. About the 1” to 1 1/2" in diameter.

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Repeat until you no longer have meat. 
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Place in the fridge until ready to use.
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For the Tomato Sauce

In the meantime, add the tomatoes, water, onion, and garlic to a blender.

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Blend until smooth. 
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Heat the oil in a large stock pot. 
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Add the tomato sauce. Cook for 2 minutes.

Gently and carefully add the meatballs to the pot, one-by-one.

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Add the beef broth. Stir gently. 
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Cook for 5 minutes. 
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Add the carrots and potatoes.
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Stir gently to combine. 
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Cover and let cook for 30 minutes. 
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Note: if you are using the calabacita, add at the last 10 minutes of cooking.

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Serve with lime and enjoy. 
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Caldo de Albóndigas (Mexican Meatball Soup)

Serves 6

20 mins prep

50 mins cook

70 mins total

What you need

For Meatballs

For the Tomato Sauce

Optional Vegetables

How to make

For the Meatballs

For the Tomato Sauce