Albóndigas de Res

Ingredients

Albóndigas

• 1½ lbs ground beef, 80/20 or 85/15
• ⅓ cup uncooked long-grain white rice, rinsed and well drained
• 1 large egg
• ¼ cup white onion, very finely minced
• 2 cloves garlic, finely minced
• ¼ cup fresh cilantro, finely chopped
• 1 teaspoon Mexican oregano, crushed
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

This should make approximately 18–22 meatballs, depending on how big you roll them.

Tomato Base

• 5–6 Roma tomatoes
• ¼ large white onion
• 3 cloves garlic
• 1 tablespoon neutral cooking oil
• 1 cup beef broth, taken from the 12 cups below, for blending

Caldo (broth)

• 12 cups low-sodium beef broth
• 2 teaspoons chicken bouillon, plus more to taste
• 2 teaspoons Mexican oregano, crushed
• Small handful fresh cilantro, stems included
• 1 whole serrano or jalapeño, slit lengthwise but left whole (optional)
• Kosher salt, to taste

Vegetables

• 5 medium carrots, peeled and cut into thick rounds
• 5 medium potatoes, cut into approximately 1-inch chunks
• 2 Mexican squash (calabacitas) or zucchini, cut into thick pieces
• 2 ears corn, each cut into 3–4 pieces

For Serving

• Fresh cilantro, chopped
• Lime wedges
• Diced white onion, optional
• Avocado, optional
• Mexican rice
• Warm flour tortillas

Instructions

1. Prepare the tomato base.
   Heat a large skillet or comal over medium-high heat. Add the Roma tomatoes, ¼ white onion, and 3 garlic cloves. Roast, turning occasionally, until the tomatoes have softened and everything is lightly charred in spots.
2. Blend the sauce.
   Transfer the roasted tomatoes, onion, and garlic to a blender. Add 1 cup of the beef broth and blend until smooth.
3. Fry the tomato base.
   Heat 1 tablespoon neutral oil in a large stockpot over medium heat. Carefully pour in the blended tomato mixture. Cook for 7–10 minutes, stirring occasionally, until the sauce darkens slightly and the raw tomato flavor has cooked out.
4. Prepare the caldo.
   Add the remaining 11 cups beef broth, 1 cup water, 2 teaspoons chicken bouillon, 2 teaspoons Mexican oregano, and a small handful of cilantro with the stems. If using a jalapeño or serrano, cut a slit lengthwise down the chile and add it whole. Bring the caldo to a gentle simmer and cook for about 10 minutes while you prepare the albóndigas.
5. Make the albóndigas.
   In a large bowl, combine the ground beef, rinsed and well-drained uncooked rice, egg, finely minced onion, garlic, cilantro, Mexican oregano, salt, and black pepper. Mix gently with your hands just until everything is evenly incorporated. Avoid overmixing so the albóndigas stay tender.
6. Form the meatballs.
   Lightly wet your hands and shape the mixture into approximately 18–22 meatballs, about 1½–2 inches each. Set aside.
7. Start the vegetables.
   Add the carrots, potatoes, and corn to the simmering caldo. Cook for about 5 minutes before adding the meatballs.
8. Add the albóndigas.
   Carefully lower the meatballs into the gently simmering broth one at a time. Do not stir immediately. Let them cook undisturbed for about 10 minutes so the outside of the meatballs can set.
9. Simmer the soup.
   Once the albóndigas have set, gently stir the caldo. Partially cover the pot and simmer for another 20 minutes.
10. Add the squash.
    Add the zucchini or Mexican squash and continue simmering for 10–15 minutes, or until the vegetables are tender, the rice inside the albóndigas is fully cooked, and the meatballs have reached an internal temperature of 160°F.
11. Season the caldo.
    Taste the broth and add additional chicken bouillon, Mexican oregano, and salt as needed. Let it simmer for another couple of minutes after making any adjustments.
12. Serve.
    Remove the cilantro stems and whole chile, if used. Ladle the albóndigas, vegetables, and plenty of caldo into bowls. Serve hot with fresh cilantro, lime wedges, Mexican rice and homemade flour tortillas.