caldo de albondigas

Ingredients

• Ground beef

  raw, 80/20

  16 oz or 454g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Onion

  raw

  ½ slice, medium or 7g

• Water

  8 cup or 1.89kg

• Carrots

  raw

  2 large or 144g

• Celery

  raw

  3 stalk, medium or 120g

• Zucchini

  raw, with skin

  1 medium or 196g

• Italian Seasoning

  Generic Brand

  ½ tsp or 6g

• White potato

  raw, with skin

  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

  1 large or 50g

• Cayenne pepper

  1 tbsp or 5g

• Paprika

  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