Mexican Meatball Soup, or caldo de albondigas, is a delicious clear broth soup filled with potatoes, carrots, and garlicky meatballs (with a Whole30 option).
Blend the tomato, the clove of garlic, and 1/4 of an onion in a blender or food processor.
In a deep pot or dutch oven, heat a tablespoon of olive oil over medium heat. Sauté the diced celery. Then, pour the tomato/garlic/onion sauce into the pot. Sauté the sauce for about two minutes.
Pour in 4 cups of water and 4 cups of chicken broth into the pot. Bring to a boil. For added flavor, use only chicken broth without the water.
With your hands mix the ground beef, with the garlic powder, salt and pepper to taste, and the chicken bouillon. (The chicken bouillon is for extra flavor but it is optional since many people don’t like it because it contains MSG.)
Being careful not to overmix the ground beef, form meatballs about an inch to an inch and a half in diameter. Drop them into the boiling broth and let them boil for 10 minutes.
After the 10 minutes, add the carrots and simmer for another 5 minutes. Then, add the potatoes and the chopped cilantro. Season with salt and pepper to taste.
Let everything simmer a little longer until the potatoes are cooked through (another 8-10 minutes).
You can choose to do more carrots and potatoes, just note that the ratio of carrots to potatoes should be the same.
For a Whole30 option, definitely omit the chicken bullion and use a Whole30 compliant broth, like Imagine Free Range Chicken Broth.
If you are not on Whole30, this soup goes great served over Spanish rice and accompanied by warm corn tortillas. Either way, I recommend topping it off with a little lime juice and this Jalapeño Salsa.