Caldo de Albóndigas (Meatball Soup with Bulgur Wheat)
INGREDIENTS
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For the Albóndigas (meatballs):
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1/2 cup bulgur wheat
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Water
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1 pound ground-chuck beef
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Salt
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Pepper
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Garlic Powder
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Cumin
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Smoked paprika
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*my rule of thumb for spices is, I add 3/4 teaspoon per pound of meat and that works for me, but you can always season to taste.
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1/4 cup cilantro, chopped
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1 1/2 teaspoons dried Mexican oregano or 2 teaspoons finely chopped, if using fresh
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1 large egg, lightly beaten. turkey or chicken for a lighter version.
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For the Soup Base:
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Olive oil
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1 small white onion, diced
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3 cloves garlic, minced
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1 serrano or jalapeño pepper, minced
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1 Anaheim pepper, diced
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1 small red bell pepper, diced
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2 Roma tomatoes, diced
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2 tomatillos, diced
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8 cups low-sodium chicken or beef broth
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Juice of 1 lemon or lime
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1/4 cup cilantro or parsley, chopped
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Salt and pepper to taste
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Oregano to taste
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