Caldo de Albondigas

This soup is total Mom fare in Mexico. It is a basic broth with beef and chorizo meatballs, zucchini, tomatoes, carrots and corn. It is served over Mexican rice. I’ll give the recipe if anyone wants it, but it is pretty simple. Just mix the meats with some of the rice (cold), an egg, minced onion and garlic, cilantro and some cumin. It is important to do all of this with all of your meatball ingredients super cold (I cooked the rice off right before I started the soup then threw a little in a bowl in the freezer to chill it fast), and when you do mix, mix as little as possible. It is sort of like overmixing cake, just enough to incorporate. Season them and brown them off before you throw them into the soup. I might have ground up some tortilla chips or something to bind them a little better if I had a second go, but they held together pretty well. It ended up tasting pretty amazing. Garnish with cilantro to top it off.20110611-053625.jpg

About iliketocookthings

I was born and raised in West Michigan in a small suburban/farming community called Lowell. I grew up cooking. My family has always been centered around the kitchen. Growing up I tended to cook a lot of Italian-American food, seeing as how I am a whopping 25% Sicilian. When I got into high school I got really into Asian cuisine. I went to college at Central Michigan University, and quickly became homesick and insecure about my areas of study (Spanish and Art). I decided to return to the motherland and begin Culinary School after 2.5 years of moderate success in traditional college. Culinary school was a fun experience, and I learned a lot, but I didn't really fit the profile of my fellow classmates. When finished, I moved to Chicago to explore carreer options. My first place of employment outside of Michigan was Green Zebra, where I learned a lot, but quickly learned that I wasn't cut out for the cooks lifestyle. I stuck it out though, and continued working at both of Shawn McClain's restaurants, for about a year and a half. I now work for Whole Foods, and while it is a corporate environment, three of the biggest perks are access to ingredients, the employee discount, and the 8 hour days that allow me time to do what I really want. I am most happy when cooking in my own kitchen for people that I love. I now live in Saint Paul, Minnesota with my husband Eric and my cat child Fergus. View all posts by iliketocookthings

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