Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 6

Ingredients:

For the Meatballs

2 lbs (900 g) lean ground beef

½ cup cooked white rice

1 large egg

3 garlic cloves, minced

¼ cup finely diced white onion

¼ cup chopped fresh cilantro

1 tsp ground cumin

1 tsp Mexican oregano

1 tsp salt

½ tsp black pepper

For the Broth

2 tbsp vegetable oil

1 medium white onion, diced

4 garlic cloves, minced

4 Roma tomatoes

2 dried guajillo chiles, seeded

2 cups beef broth

4 cups water

2 tsp chicken bouillon

1 tsp paprika

½ tsp cumin

2 bay leaves

Salt and pepper to taste

Optional Vegetables

2 carrots, sliced

2 potatoes, diced

1 zucchini, chopped

For the Mexican Rice

2 cups long-grain white rice

2 tbsp vegetable oil

½ small onion

2 garlic cloves

2 Roma tomatoes

3 cups chicken broth

1 tsp chicken bouillon

Salt to taste

Instructions

Step 1 – Prepare the Meatballs

In a large bowl combine:

ground beef

cooked rice

egg

onion

garlic

cilantro

cumin

oregano

salt

pepper

Mix gently until combined.

Roll into 1½-inch meatballs.

Set aside.

Step 2 – Make the Caldillo

Boil the tomatoes and guajillo chiles for 10 minutes.

Blend with:

garlic

a little broth

until completely smooth.

Strain if desired.

Step 3 – Cook the Broth

Heat oil in a large pot.

Cook the diced onion for 4–5 minutes.

Pour in the blended sauce.

Cook for 8–10 minutes until slightly thickened.

Add:

beef broth

water

chicken bouillon

paprika

cumin

bay leaves

Bring to a gentle boil.

Step 4 – Cook the Meatballs

Carefully place the meatballs into the simmering broth.

Do not stir for the first 10 minutes.

Reduce to medium-low heat.

Cook for 30 minutes.

If using vegetables, add them during the last 20 minutes of cooking.

Taste and adjust seasoning.

Step 5 – Prepare the Mexican Rice

Rinse the rice until the water runs clear.

Heat oil in a saucepan.

Toast the rice until lightly golden.

Blend:

tomatoes

onion

garlic

chicken broth

Pour into the toasted rice.

Add chicken bouillon and salt.

Cover and cook over low heat for 18–20 minutes until fluffy.

Serve With

Mexican red rice

Warm corn tortillas

Fresh lime wedges

Whole roasted jalapeños

Sliced avocado

Homemade salsa roja

Refried beans

Tips

Mixing cooked rice into the meatballs helps keep them soft and authentic.

Simmer gently to prevent the meatballs from breaking apart.

Roasting or boiling the tomatoes and guajillo chiles before blending gives the broth a deeper, richer flavor.

Freshly chopped cilantro added at the end brightens the soup.

Leftovers taste even better the next day as the broth develops even more flavor.