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Main course · Mexican

Caldo de Albóndigas (Mexican Meatball Soup)

45 min Serves 4 ~367 kcal/serving ~£8.50 (£2.13/serving) Dairy-freeGluten-freeKid-friendly

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Ingredients

  • 400 g beef mince
  • 50 g long grain rice
  • 1 large eggs
  • 2 carrots
  • 200 g potatoes
  • 1 onion
  • 1000 ml beef stock
  • 15 g fresh coriander

Nutrition (per serving)

Calories
367 kcal
Protein
25.2 g
Carbohydrate
24.4 g
of which sugars
5.4 g
Fat
18.3 g
of which saturates
7.2 g
Fibre
3.1 g
Salt
2.17 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Mix the beef mince with the uncooked rice and beaten egg, season, then shape into 16 small meatballs.

  2. 2

    Fry the onion in a large pan for 4 minutes, then pour in the beef stock.

  3. 3

    Add the carrots and potatoes and simmer for 10 minutes.

  4. 4

    Drop in the meatballs and simmer for 15 minutes until cooked through with no pink remaining and the rice inside is tender.

  5. 5

    Scatter with fresh coriander before serving.

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