Caldo de Albóndigas (Meatball Soup with Bulgur Wheat)

By garciamoss

Ingredients

• For the Albóndigas (meatballs):
• 1/2 cup bulgur wheat
• Water
• 1 pound ground-chuck beef
• Salt
• Pepper
• Garlic Powder
• Cumin
• Smoked paprika
• 1/4 cup cilantro, chopped
• 1 1/2 teaspoons dried Mexican oregano or 2 teaspoons finely chopped, if using fresh
• 1 large egg, lightly beaten
• For the Soup Base:
• Olive oil
• 1 small white onion, diced
• 3 cloves garlic, minced
• 1 serrano or jalapeño pepper, minced
• 1 Anaheim pepper, diced
• 1 small red bell pepper, diced
• 2 Roma tomatoes, diced
• 2 tomatillos, diced
• 8 cups low-sodium chicken or beef broth
• Juice of 1 lemon or lime
• 1/4 cup cilantro or parsley, chopped
• Salt and pepper to taste
• Oregano to taste

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. In a bowl, add the bulgur wheat and cover with water. Soak for 30 minutes, drain and rinse.

2. In a large bowl, combine to bulgur wheat and all of the ingredients for the albóndigas. Stir well to combine. Roll 18 the meatballs and transfer to a plate. Cover with plastic and chill for 1 hour.

3. After 30 minutes, preheat 2 tablespoons of oil to medium in a large pot. Add the onions, garlic, serrano, Anaheim and bell pepper. Season with salt and pepper and cook for 6 to 8 minutes. Add all of the remaining ingredients for the soup. Bring to a boil, reduce heat and taste for salt. Cook for 10 minutes.

4. After 10 minutes, while soup is simmering, gently drop in the albóndigas into the soup. Cover pot loosely and continue cooking for 30 minutes, stirring gently to move meatballs around. Remove from heat and let sit for 10 minutes before serving. Serve with warm corn tortillas or tostadas. Garnish with lime, cilantro and pepper flakes.