Caldo de Albóndigas is a traditional Mexican comfort soup featuring tender meatballs simmered in a flavorful tomato-based broth with vegetables like carrots, potatoes, zucchini, and green beans. It’s hearty, nourishing, and perfect for a cozy meal any time of year.
🥩 Ingredients
For the Meatballs:
- 1 lb (450 g) ground beef or a mix of beef and pork
- ½ cup uncooked white rice
- 1 egg
- ¼ cup finely chopped onion
- 2 cloves garlic, minced
- 2 tbsp chopped fresh cilantro
- 1 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
For the Broth:
- 1 tbsp vegetable oil
- ½ onion, chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, blended (or 1 cup tomato sauce)
- 6 cups beef or chicken broth
- 2 carrots, sliced
- 2 potatoes, cubed
- 1 zucchini, sliced
- ½ cup green beans, trimmed
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
🍲 Instructions
- Prepare the Meatballs:
In a large bowl, mix ground meat, rice, egg, onion, garlic, cilantro, cumin, salt, and pepper until well combined. Shape into small meatballs (about 1 inch in diameter) and set aside. - Make the Broth Base:
Heat oil in a large pot. Sauté onion and garlic until fragrant. Add blended tomatoes and cook for 5 minutes until the sauce thickens slightly. - Simmer:
Pour in the broth and bring to a gentle boil. Carefully add the meatballs one by one. Reduce the heat and let simmer for 25 minutes. - Add Vegetables:
Add carrots and potatoes; cook for 10 minutes. Then add zucchini and green beans; continue simmering until all vegetables are tender and meatballs are cooked through (about 15 more minutes). - Serve:
Adjust seasoning with salt and pepper. Serve hot, topped with fresh cilantro and a squeeze of lime.
💡 Tips
- For richer flavor, blend the tomatoes with a roasted chili for mild heat.
- You can replace rice with cooked quinoa for a lighter version.
- Serve with warm corn tortillas or Mexican rice on the side.
Enjoy !!
