Description
Marrow Caldo is a hearty and flavorful soup made with beef marrow bones and fresh vegetables, perfect for a comforting meal.
Ingredients
Scale
- 1 pound beef marrow bones
- 8 cups water
- 1 medium onion, quartered
- 2 cloves garlic, smashed
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon salt (adjust to taste)
- 1 cup cooked rice
- 2 green onions, sliced (for garnish)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat the oven to 400°F (200°C). Place the marrow bones on a baking sheet and roast for 20-25 minutes until browned.
- In a large pot, combine the roasted marrow bones, water, onion, garlic, carrots, celery, bay leaf, peppercorns, and salt. Bring to a boil over medium-high heat.
- Reduce the heat to low and let the broth simmer for about 2 hours. Skim off any foam that rises to the surface.
- After 2 hours, remove the bones and vegetables from the broth using a slotted spoon. Discard the vegetables and bay leaf.
- Stir in the cooked rice and let it heat through for about 5 minutes.
- Serve the caldo hot, garnished with sliced green onions and fresh cilantro. Provide lime wedges on the side for squeezing into the soup.
Notes
- For a richer flavor, add a tablespoon of soy sauce or fish sauce to the broth before serving.
- You can substitute the rice with quinoa or noodles for a different texture.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg
Keywords: Marrow Caldo, hearty soup, beef marrow bones, flavorful soup recipe