Chilean cazuela de albondigas is a hearty soup of seasoned beef meatballs simmered in beef broth with potatoes, squash, corn, green beans, carrot, and red pepper, finished with fresh parsley. It takes 30 minutes of preparation plus 45 minutes of cooking and serves 4 people.
It is a much loved variation of the classic Chilean cazuela, with the same structure and aroma as the traditional version but tender meatballs that make it easy to serve, especially in winter.
How to Make Chilean Meatball Cazuela?
Despite the number of ingredients, this cazuela is simple to make, and you can add whatever vegetables are in season. The meatballs are browned first, then simmered in broth while the vegetables go in according to their cooking time.
Nutritional Information
Each serving of meatball cazuela contains approximately 450 kcal, 40 g of carbohydrates, 22 g of fat, 28 g of protein, 5 g of fiber, 4 g of sugars, 110 mg of cholesterol, and 700 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Cazuela de Albondigas Recipe
Preparation: 30 minutes
Cooking: 45 minutes
Servings: 4 people
Ingredients
- 500 g (1.1 lb) of ground beef
- 100 g (3.5 oz) of green beans
- 4 medium potatoes
- 4 pieces of squash
- 4 pieces of corn on the cob
- 2 liters (68 fl oz) of beef broth
- 2 tablespoons of oil
- 3 tablespoons of breadcrumbs
- 1 onion, finely chopped
- 1 carrot, cut into sticks
- 1 garlic clove, minced
- 1 tablespoon of parsley
- 1 egg
- 1 tablespoon of oregano
- 1/2 red bell pepper, chopped
- 1/2 teaspoon of ground cumin
- Fine salt
- Black pepper
Instructions
- Heat a tablespoon of oil in a large frying pan over medium heat and saute half of the onion with the garlic and parsley until lightly golden. Take off the heat and set aside.
- In a medium bowl, combine the ground beef, the egg, the breadcrumbs, and the reserved sofrito. Season with salt and pepper and mix well.
- With floured hands, shape the meatballs to the size you like. In a large pot, heat a tablespoon of oil over medium high heat and brown the meatballs evenly.
- Add the rest of the onion, the oregano, the cumin, the bell pepper, and the carrot, and stir everything together. Add 1.5 liters of beef broth, bring to a boil over medium heat, and cook for 8 to 10 minutes, then add the potatoes and squash and cook for 10 minutes more.
- Add the corn and the green beans and keep cooking until everything is tender, adding more broth if needed. Serve hot, ideally in wide clay bowls, topped with fresh chopped parsley.
Additional Tips
Try other meats
Although beef is traditional, the meatballs can be made with turkey, chicken, tuna, jack mackerel, or even eggplant or soy.
Brown the meatballs
Browning the meatballs before adding the broth seals them so they hold their shape and adds flavor to the soup.
Add vegetables by season
In winter add cabbage, chard, or spinach; in summer, zucchini, fresh peas, or fava beans.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Ground beef | Ground turkey or chicken | 1:1 | Lighter |
| Breadcrumbs | Soaked marraqueta | 3 tbsp : 1/2 roll | Softer meatballs |
| Beef broth | Vegetable broth | 1:1 | Lighter |
| Green beans | Peas | 1:1 | Sweeter |
Frequently Asked Questions (FAQs)
1. Can I replace the beef?
Yes, with chicken, turkey, pork, or vegetarian options such as textured soy or eggplant. The flavor changes, but the meatballs stay juicy.
2. How do I thicken the broth a little?
Add an extra potato and let it break down slightly as it cooks, or stir in a spoonful of breadcrumbs or flour dissolved in hot broth near the end.
3. Which vegetables can I add by season?
In winter, cabbage, chard, or spinach; in summer, zucchini, fresh peas, or fava beans. Changing the vegetables keeps the cazuela varied.
4. Can I make it ahead?
Yes, it even tastes better after resting. Make it a day ahead, refrigerate, and reheat over low heat, taking care not to overcook the vegetables.
What Is Cazuela?
Cazuela is Chile’s great comfort soup, a clear broth served with a piece of meat, potato, squash, and corn in every bowl. This version replaces the large piece of meat with meatballs.
History and Origin of Meatballs
The word albondiga comes from the Arabic al bunduqa, meaning ball, and the dish reached Spain, especially Andalusia, with Arab cooking before spreading to the rest of Europe and then to the Americas.
Did You Know?
Meatball cazuela is a popular way to make the classic Chilean cazuela easier for children to eat, since there are no bones and every spoonful has meat.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Beef Cazuela Recipe
- Chilean Chicken Cazuela Recipe
- Chilean Lamb Cazuela Recipe
- Chilean Chilota Cazuela Recipe
