Caldo de Albondigas

Autumn has arrived with all it’s beauty and also colder climate! In our home this means it’s time for my deep purple cosy robe to come out of my closet, candles everywhere, and different Mexican stews on the menu. What I enjoy most about cooking a Mexican stew is the smell that fills the kitchen as the onions, garlic, tomatoes and seasoning cook together before it creates the perfect broth. Some stews, or as we say in Spanish CALDO, take a long process, but today I am sharing an easy, quick, and delicious recipe which you can make in less than 40 min.

Caldo De Albondigas
Prep time: 10 min
Cooking time: 30 min
Total time: 40 min
Serves: 4

1 1/2 tablespoon olive oil
4 tomatoes chopped
1 whole onion chopped
1 garlic minced
2 tablespoons chicken bouillon
Pepper to taste
8 baby potatoes halved
3 carrots cut into thin slices and halved
1.5 L boiling water
12 beef meatballs
200g gluten free spaghetti pasta (or normal if you don’t have an allergy)

Step 1: Heat the oil in a large stock pot and fry the tomatoes, onion, garlic, pepper and bouillon together on low heat until tender and golden (about 8-10 min). Stir constantly to avoid burning.
Step 2: Add potatoes and carrots first then add boiling water. Raise the heat level to medium. With a wooden spoon or plastic spoon stir and gently remove any bouillon which might of gotten stuck to the bottom of the pot while frying. Cover pot and boil for 10 min.
Step 3: Add meatballs and pasta and continue boiling for another 10 min. Turn heat off and let sit for 5 min to allow the flavours to become richer and stew to cool a bit.


Simple right?!
Let me know how you get on!

Cooking with Love,
Esli

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