Ah, Caldo de Albóndigas — the classic Mexican meatball soup! Warm, comforting, and packed with flavors. Here’s a delicious recipe for this hearty and healthy dish.
🍲 Caldo de Albóndigas (Mexican Meatball Soup)
Servings: 6
Prep Time: 25 minutes
Cook Time: 45 minutes
Ingredients:
For the Meatballs (Albóndigas):
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1 lb (450g) ground beef (or half beef & half pork)
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1/2 cup cooked rice (helps bind and adds texture)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1/4 cup fresh cilantro, chopped
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1 egg
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1 tsp ground cumin
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Salt and pepper, to taste
For the Soup:
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8 cups beef or chicken broth
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2 medium carrots, peeled and sliced
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2 medium potatoes, peeled and diced
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1 zucchini, sliced
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1 small onion, quartered
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2 cloves garlic, whole or smashed
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1 (14 oz) can diced tomatoes or 2 fresh tomatoes, blended/pureed
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1 tsp dried oregano
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1 tsp ground cumin
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Salt and pepper, to taste
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Fresh cilantro, chopped (for garnish)
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Lime wedges (for serving)
Instructions:
1. Make the Meatballs:
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In a bowl, combine ground beef, cooked rice, finely chopped onion, garlic, cilantro, egg, cumin, salt, and pepper. Mix well.
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Form into small meatballs, about 1 inch in diameter.
2. Prepare the Soup Base:
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In a large pot, bring broth to a boil.
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Add carrots, potatoes, onion, garlic, diced tomatoes, oregano, cumin, salt, and pepper.
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Reduce heat and simmer for 10 minutes.
3. Cook the Meatballs:
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Gently add meatballs to the simmering soup.
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Let cook for about 20 minutes, until meatballs are cooked through and vegetables are tender.
4. Add Zucchini:
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Add zucchini slices and simmer for an additional 5–7 minutes.
5. Serve:
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Ladle soup into bowls.
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Garnish with fresh cilantro and a squeeze of lime juice.
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Serve with warm tortillas or crusty bread.
Tips:
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You can add other veggies like chayote, green beans, or corn for more variety.
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For a richer flavor, brown meatballs lightly in a pan before adding to soup (optional).
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Adjust seasonings to your taste, especially the cumin and oregano.