caldo de albondigas

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Onions

  Raw

  ½ slice, medium or 7g

• Water

  Plain, clean water

  8 cup or 1.89kg

• Carrots

  Raw

  2 large or 144g

• Celery

  Raw

  3 stalk, medium or 120g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Italian Seasoning

  Generic Brand

  ½ tsp or 6g

• White potatoes

  Flesh and skin, raw

  2 potato large or 738g

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Chicken Granulated Bouillon

  Knorr Hispanic - Walmart

  1 oz or 28g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Cayenne pepper

  Spices, red or cayenne

  1 tbsp or 5g

• Paprika

  Spices

  1 tbsp or 7g

• Cabbage

  Raw

  ¼ head, medium or 227g

Directions

1. meat balls: mix ground beef with egg, rice. itialian seasoning, cayenne pepper and paprika. Mix together and form meat balls
2. add to pot with half gallon of water and boil for about 15 minutes or until meatballs are almost cooked.
3. chop veggies to bite size pieces. add potato, onion and carrots to pot. cook until almost tender. then add remainder of veggies except cabbage.
4. when veggies are all almost fully cooked add cabbage. keep cooking 5 more minutes until cabbage is slightly wilted. Can be eaten with corn tortillasor a splash of lemon juice and cilantro for added flavor