Mexican Meatball Soup / Caldo de Albondigas

MEATBALLS, GET YOUR MEATBALLS HERE! A frugal idea. Beans, rice, Mac 'n cheese, potatoes, soup. As each day goes by, the grocery bill gets higher and higher. We, as cooks and foodies worry that the day will come when we can no longer afford to feed our families properly. Go back to the basics folks. Despite my own personal afflictions, I'm still a healthy person and I grew up on beans and rice. We had a bit of meat maybe once a week if mom could afford it. There's no shame in that. I'm proud of the way my mom was able to take care of my two brothers and me as a single parent. My father passed away when I as only 3.

From the frugal lessons that I learned growing up, I've not once been unable to feed my husband and kids a wholesome meal even when times are tough. Basic foods helped us all to grow healthy and strong. Ask my 200 + pound son who I still wrestled with up to maybe 8 years ago when my Fibro really got a hold of me.

My brother Jose R. Cordero is a wonderful husband, father, musician, and teacher. He sent me this recipe a few years ago when I was putting together the Aprovecho Cookbook. I had asked several people, including my brothers, to send me recipes that reminded them of the growing up years here in El Paso. Jose smiled and said, "I know of one." Caldo de Albondigas. It was a specialty of my mother's. When she could afford it, she would make soup. Bean soup, vegetable soup, oxtail soup, chicken soup (oy!), and of course, our favorite meatball soup.

Jose lives in Mystic Connecticut. He's been there many years now. He retired from the Coast Guard where he played with the Coast Guard Congressional Band. He's played Carnegie Hall and with the Russian Symphony Orchestra. I'm very proud of him and only wish we lived a little closer so that we could see each other more often.

Thanks for letting me share a little bit about my "bro", Jose. Try out his recipe; I think you'll like it.

Mexican Meatball Soup
Caldo de Albondigas

2 pounds ground beef
2 eggs
½ cup long grain rice
2 teaspoons ground cumin
2 cloves garlic, minced
Salt and pepper
½ cup finely minced onions
3 stalks celery, chopped
6 carrots, chopped
5 potatoes, cubed
1 (9 ounce) can tomato sauce
½ cup chopped fresh cilantro
Lime wedges, tortillas, Bolillos, optional

Mix ground beef with the eggs, rice, cumin and garlic. Add salt and pepper to taste. Shape meat mixture into 1-½ inch meatballs. Bring 4 quarts of water to a boil. Gently place the meatballs into the boiling water. Add the onions, celery, carrots, potatoes and tomato sauce. Cover and reduce heat to low boil for about 1 hour until vegetables are soft and rice in meatballs is tender. Serve hot garnished with cilantro, a wedge of lime, tortillas or bolillos.
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MEXICAN WORD OF THE DAY: WATER
My mammasita gets mad so mush and I don't even know water problem is!
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Don't forget to check out my Chocolate Blog for a great dessert idea.