🍲 Caldo de Albóndiga (Mexican Meatball Soup)
A comforting, home-style Mexican soup made with tender meatballs simmered in a light tomato broth with vegetables. It’s popular across Mexico and especially loved in family kitchens.
🛒 Ingredients (Serves 4–6)
For the Albóndigas (Meatballs)
- 1 lb ground beef (or half beef, half pork)
- ¼ cup uncooked white rice
- 1 egg
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh mint, chopped (traditional touch)
- 2 cloves garlic, minced
- ¼ small onion, finely minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground cumin (optional)
For the Soup
- 8 cups beef broth (or water + bouillon)
- 2 Roma tomatoes, blended or finely chopped
- ¼ onion
- 2 cloves garlic
- 2 carrots, sliced
- 2 zucchinis, sliced
- 2 potatoes, cubed
- 1 ear corn, cut into chunks (optional)
- 1–2 chipotle peppers in adobo (optional for heat)
- Salt to taste
- Fresh cilantro for garnish
🥣 Instructions
- Make the meatballs
In a bowl, mix ground meat, rice, egg, herbs, garlic, onion, salt, pepper, and cumin.
Form into small golf ball–sized meatballs. Set aside. - Prepare the broth base
Blend tomatoes, onion, and garlic until smooth.
In a large pot, bring broth to a boil and stir in the tomato mixture. - Cook the meatballs
Carefully drop meatballs into simmering broth.
Reduce heat and simmer 20 minutes (the rice cooks inside the meatballs). - Add vegetables
Add carrots and potatoes first. Simmer 10 minutes.
Then add zucchini and corn. Cook another 10 minutes until tender. - Adjust seasoning
Add salt and chipotle (if using). Simmer a few more minutes. - Serve
Garnish with fresh cilantro. Serve hot with warm tortillas or rice.
💡 Tips for Authentic Flavor
- The mint in the meatballs gives it that traditional Mexican taste.
- Don’t stir too much after adding meatballs—they can break apart.
- A squeeze of fresh lime before eating brightens the broth beautifully.
- Some regions add chayote or green beans.
If you’d like, I can also share a more traditional central Mexico version or a lighter, low-carb variation.
