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Caldo de Albóndigas (Mexican Meatball Soup)

Caldo de Albóndigas is a delicious traditional dish in many Mexican households, known for its comforting warmth and home-cooked flavor. Passed down through generations, it’s a symbol of family and heritage often served at family gatherings or on chilly days. The blend of tender meatballs, fresh vegetables, and a rich broth makes it both nourishing and nostalgic, capturing the essence of Mexican home cooking.

Prep Time: 15 minutes

Cook Time: 40 minutes

Servings: 6

Ingredients

For the albóndigas:

  • 1 lb ground beef
  • ½ cup uncooked white rice
  • 1 egg
  • ½ tsp garlic salt
  • ½ tsp black pepper
  • ½ tsp paprika

For the broth:

  • 4 Roma tomatoes
  • 2 garlic cloves
  • 2 chipotle peppers in adobo
  • 2 cups water (for blending)
  • 1 tsp dried oregano
  • 2 tablespoon tomato bouillon
  • 1/4 onion
  • 8 more cups water or broth

Vegetables:

  • 5 carrots, peeled and sliced
  • 3 medium potatoes, peeled and cubed
  • 3 zucchinis, sliced
  • Salt and pepper to taste
  • 1/2 bunch of fresh cilantro

Preparation

Make the Meatballs (Albóndigas)

  1. In a bowl, combine ground beef, rice, egg, garlic salt, pepper, and paprika.
  2. Mix until combined.
  3. Form into small meatballs (1 to 1½ inches). Set aside.

Make the Broth Base:

  1. In a blender add the following ingredients and blend until smooth:
  • 3 Roma tomatoes
  • 2 chipotle peppers
  • 2 garlic cloves
  • 2 cups of water (for blending)
  • 1 tsp oregano
  • 2 tablespoon of tomato bouillon
  • Blend until smooth

Start the Soup

  1. In a large soup pot, heat 1 tablespoon oil over medium heat.
  2. Sauté 1/4 chopped onion and 1 tomato until soft (2–3 minutes).
  3. Pour in the blended tomato-chipotle broth and cook for 3–5 minutes.
  4. Add 8 more cups of water and bring to a gentle boil.

Add Meatballs & Veggies

  1. Carefully drop the meatballs into the broth.
  2. Simmer uncovered for 10 minutes.
  3. Add carrots and zucchini and cook for 10–12 minutes.
  4. Add potatoes and cilantro and simmer for another 5–7 minutes, or until everything is soft.

Season and Serve

  1. Taste and adjust seasoning with salt and pepper if needed.
  2. Garnish with chopped cilantro and serve hot with lime wedges,pico and tortillas.

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