Caldo de Albóndiga – recipesmakerr

Caldo de Albóndigas is a comforting and traditional Mexican soup made with tender meatballs simmered in a flavorful tomato broth with fresh vegetables. The word “albóndigas” means meatballs in Spanish, and in this dish they are typically made with ground beef, rice, herbs, and spices.

This hearty soup is loved for its rich taste, nourishing ingredients, and satisfying texture. It’s perfect for chilly evenings, family dinners, or whenever you want a wholesome homemade meal. The meatballs cook directly in the broth, absorbing all the delicious flavors while keeping them juicy and tender.

Prep Time, Cook Time & Servings

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: ~320 calories per serving

Equipment Needed

Large soup pot or Dutch oven
Mixing bowl
Cutting board
Sharp knife
Measuring cups and spoons
Wooden spoon
Ladle

Ingredients

For the Meatballs

1 pound ground beef
1/3 cup uncooked white rice
1 egg
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin

For the Soup

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
4 cups beef broth
2 cups water
2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
2 carrots, sliced
2 zucchini, chopped
2 potatoes, diced
1/2 teaspoon oregano
1/2 teaspoon cumin
Salt and pepper to taste
2 tablespoons chopped cilantro for garnish

Ingredient Notes

Ground Beef: Traditional recipes use ground beef, but ground turkey or chicken works well too.
Rice: The rice cooks inside the meatballs while they simmer, helping them stay tender.
Zucchini: Adds freshness and a light texture to the soup.
Cilantro: Provides a bright herbal flavor that balances the richness of the broth.
Tomatoes: Fresh tomatoes create a natural broth flavor, but canned tomatoes can be used for convenience.

Instructions

1. Prepare the Meatballs

In a large bowl, combine the ground beef, uncooked rice, egg, garlic, cilantro, salt, pepper, and cumin. Mix gently until everything is well combined. Shape the mixture into small meatballs about 1 inch in diameter.

2. Start the Soup Base

Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3–4 minutes until softened. Stir in the garlic and cook for another minute.

3. Build the Broth

Add the diced tomatoes, beef broth, and water to the pot. Stir well and bring the mixture to a gentle boil.

4. Add the Meatballs

Carefully drop the meatballs into the simmering broth one at a time. Reduce the heat slightly and let them cook for about 10 minutes.

5. Add the Vegetables

Add the carrots, potatoes, zucchini, oregano, and cumin. Stir gently and continue simmering for 20–25 minutes, or until the vegetables are tender and the meatballs are fully cooked.

6. Season and Serve

Taste the soup and adjust the salt and pepper as needed. Garnish with fresh chopped cilantro and serve hot.

Nutrition Facts (Per Serving)

Calories: 320
Protein: 22g
Carbohydrates: 24g
Fat: 15g
Fiber: 4g
Sodium: 620mg

Nutrition values are approximate and may vary depending on ingredients used.

Tips for the Best Caldo de Albóndigas

Use small meatballs: They cook more evenly and absorb more flavor from the broth.
Don’t overmix the meat: Gentle mixing keeps the meatballs soft and tender.
Simmer, don’t boil: A gentle simmer prevents the meatballs from breaking apart.
Add fresh herbs last: This keeps their flavor bright and fresh.

Variations

1. Spicy Albóndigas Soup

Add 1–2 chopped jalapeños or a pinch of chili flakes to the broth for a spicy kick.

2. Turkey Albóndigas

Use ground turkey instead of beef for a lighter version of the soup.

3. Extra Vegetable Version

Add green beans, corn, or cabbage for a more vegetable-packed soup.

4. Low-Carb Option

Replace rice in the meatballs with cauliflower rice.