Caldo de Albóndigas Recipe
Introduction
Caldo de Albóndigas is a comforting Mexican meatball soup packed with tender vegetables and flavorful broth. This hearty dish combines savory meatballs with fresh ingredients, making it perfect for chilly days or anytime you crave a warm, wholesome meal.
Ingredients
- Meatballs: 1 lb ground beef or turkey
- 2–3 eggs
- ¼ cup uncooked rice
- 1 tsp cumin powder
- 1 tsp garlic powder
- 1 tsp onion powder
- Soup Base: 8 cups water or more as needed
- 2–3 bay leaves
- 5+ beef bouillon cubes or chicken bouillon for turkey
- Vegetables: 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, cut into chunks
- 1 potato, peeled and chunked
- ½ cup peas
- 2 corn cobs, cut into thirds (or 1 cup frozen corn)
- ¼ head cabbage, chunked
- ¼ cup chopped fresh cilantro
- Optional: ½ cup uncooked pasta, rice, or egg noodles
- Serving: Lime wedges and warm tortillas
Instructions
- Step 1: In a large bowl, combine ground meat, eggs, uncooked rice, cumin, garlic powder, and onion powder until well mixed. Shape into uniform, bite-sized meatballs.
- Step 2: Bring 8 cups of water to a gentle boil in a large soup pot. Carefully add the meatballs, bay leaves, and bouillon cubes. Simmer for about 20 minutes until the meatballs are cooked through.
- Step 3: Add carrots, celery, zucchini, potatoes, peas, and corn to the pot. Continue simmering for 15–20 minutes, until the vegetables are tender.
- Step 4: Stir in cabbage and cilantro. If using pasta, rice, or noodles, add now and cook according to package instructions until tender. Taste the soup and adjust with water or bouillon if needed, but avoid adding extra salt.
- Step 5: Serve the soup hot, ensuring each bowl has meatballs, vegetables, and broth. Offer lime wedges and warm tortillas on the side.
Tips & Variations
- Use turkey instead of beef for a lighter version and swap beef bouillon for chicken bouillon accordingly.
- If you prefer a thicker soup, add more rice or pasta to absorb extra broth.
- Fresh herbs like cilantro added at the end brighten up the flavors—don’t skip them!
- Feel free to customize the vegetables based on seasonal availability or your preferences.
Storage
Store leftover caldo de albóndigas in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, adding a splash of water if the soup has thickened. For longer storage, freeze in portions for up to 2 months and thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the meatballs ahead of time?
Yes, you can prepare and shape the meatballs in advance, then refrigerate them for up to 24 hours before cooking. This helps save time on the day you make the soup.
Is it possible to make this soup vegetarian?
To make a vegetarian version, omit the meatballs and use vegetable broth instead of bouillon cubes. Add extra beans or lentils for protein and follow the same steps for the vegetables.
Print
Caldo de Albóndigas Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Caldo de Albóndigas is a traditional Mexican meatball soup that combines flavorful meatballs simmered in a savory broth with a variety of fresh vegetables, herbs, and optional pasta or rice. This comforting soup is perfect for a hearty meal and is typically served with lime wedges and warm tortillas for an authentic experience.
Ingredients
Meatballs:
- 1 lb ground beef or turkey
- 2–3 eggs
- ¼ cup uncooked rice
- 1 tsp cumin powder
- 1 tsp garlic powder
- 1 tsp onion powder
Soup Base:
- 8 cups water or more as needed
- 2–3 bay leaves
- 5+ beef bouillon cubes or chicken bouillon cubes if using turkey
Vegetables:
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, cut into chunks
- 1 potato, peeled and chunked
- ½ cup peas
- 2 corn cobs, cut into thirds (or 1 cup frozen corn)
- ¼ head cabbage, chunked
- ¼ cup chopped fresh cilantro
Optional:
- ½ cup uncooked pasta, rice, or egg noodles
Serving:
- Lime wedges
- Warm tortillas
Instructions
- Mix and Form Meatballs: In a large bowl, combine ground meat, eggs, uncooked rice, cumin powder, garlic powder, and onion powder until the mixture is uniformly blended. Shape the mixture into small, bite-sized meatballs ensuring they are even for consistent cooking.
- Simmer Meatballs: Bring 8 cups of water to a gentle boil in a large soup pot. Carefully add the formed meatballs, bay leaves, and bouillon cubes to the boiling water. Reduce heat and simmer gently for about 20 minutes until the meatballs are cooked through but still tender.
- Add Vegetables: Add sliced carrots, celery, zucchini chunks, peeled potatoes, peas, and corn to the pot. Continue to simmer for another 15 to 20 minutes or until the vegetables are soft and tender, absorbing the flavors of the broth.
- Finish with Greens and Pasta: Stir in the chunked cabbage and chopped cilantro. If using pasta, rice, or egg noodles, add them now and cook according to package instructions until just tender. Adjust the broth by adding more water or bouillon if necessary, but avoid adding extra salt since the bouillon already provides sufficient seasoning.
- Serve Hot: Ladle the soup into bowls making sure each serving includes meatballs, vegetables, and broth. Serve alongside fresh lime wedges and warm tortillas to complement the flavors and add authenticity to the dish.
Notes
- You can substitute ground turkey for a leaner option.
- Adjust the amount of bouillon cubes based on preferred saltiness.
- Adding pasta or rice is optional but makes the soup more filling.
- Ensure meatballs are uniform in size for even cooking.
- This soup tastes even better the next day as flavors meld.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Caldo de Albóndigas, Mexican meatball soup, traditional Mexican soup, albondigas, hearty soup, comforting recipe
