Ingredients caldo de albondigasmeatball stew
2 lb ground beef
1 cup white rice
1 egg
5 red potatatos cut in chunks
2 handfull baby carrots cut in half
2 chayote cut in chunks
5 dried california chile pods boiled to tender
2 garlic cloves
1 salt to taste
how to make caldo de albondigasmeatball stew
mix ground beef , rice and egg in a bowl and roll out 2 inch balls.
in a large pan bring to a boil water and salt, add meat balls. when they start to float to top add all chunked veggies.
in the blender add chiles garlic and water they were boiled in and blend till smooth. add to pot and let cook on medium low for about 1/2 hr.
add salt to taste.
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