Caldo de Albondigas ~Mexican-Style Meatball Soup

Caldo de albondigas. Mexican meatball soup. No matter what age, we all remember mom’s or abuela’s caldo de albondigas. On this blog post I share a few variations on how I enjoy caldo de albondigas. From the traditional albondigas with chunky vegetables to the spiced up variations

This recipe I hold near and dear to my heart because it is my favorite of all of the recipes I learned from my Mom. Of course, her recipe was more simple — without all the extra added chiles! But I am a chile-head and just love to add it to my favorite recipes. I also added zucchini to the soup to make it a bit heartier.

Do I Have To Add Rice?

Of course not, but it makes for some delicious Meatballs! The rice gets mixed into the ground beef until well incorporated. If it makes you feel more comfortable, you could use par boiled rice or soak the rice for 1 hour before using.

The basic flavors are all there and it takes me right back to being a kid. The nice thing about this recipe is that it can be made with any ground meat of your choice. It reminds me of chili because it tastes even better the next day! Unlike others, I can’t wait for cooler weather to enjoy my favorite soups recipes. Anytime is a good time for caldo de albondigas! Today I share with you a few of my favorite Caldo de Albondiga soup recipes. 

Use the recipes as a guideline. I tend to like more spices in my recipes than my Mom ever used, but that is the fun part of the cooking process. Make a recipe your own, make memories with your friends and family. Enjoy the process. And most importantly, enjoy home cooked meals! Priceless! Every time I post about albondiga soup people ask me about the mint. Many traditional albondiga soup recipes call for adding yerba buena(mint) to the meatballs and a little to the soup base. I honestly do not remember my Mom adding mint, but I certainly am willing to give it a try! I am actually preparing some this week with the mint. I will update with pictures! See Video at the end of blog post!!

Kicked Up Albondiga Soup with Chipotle

This version of Caldo de Albondigas is nothing like my Mom’s original recipe. Just stating right now. It’s delicious and has a little bite from the chipotle. Besides the salt and pepper, all the spices added ar optional, lol!

Yields 6-8 Servings

Ingredients

For Meatballs
1 pound ground chuck
1/2 cup long grain rice, uncooked

1/2 teaspoon cumin
1/2 teaspoon smoked paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1 teaspoon salt
1 chipotle, minced
1 egg

For Soup
2 roma tomatoes, diced or blended if you prefer
1 small poblano diced
1 medium zucchini, diced(about 3 cups)
1 small white onion, diced
3 cloves garlic, minced
1 serrano pepper, minced
1/3 cup cilantro, chopped and more for garnish
Juice of 1 lime
1 teaspoon cumin seeds, crushed
1 teaspoon coriander seeds, crushed
1/2 teaspoon oregano
salt and pepper to taste
8 cups low sodium chicken broth

Directions

1. Combine all of the ingredients for the meatballs, stir well to combine, cover and refrigerate until ready to use.

2. In a dutch oven pot, heat 3 tablespoons of olive oil to medium heat. Add the onions, poblano, and serrano pepper, season lightly with salt and pepper, cook for 3 minutes. Add the garlic and cook for 1 more minute. Add the tomatoes, cilantro, lime juice, and chicken broth. Bring up to a boil.

3. While the soup comes to a boil, crush the oregano, cumin seeds and coriander seeds with a mortar and pestle, add to soup, stir well. Remove the meatball mix from refrigerator and make 30 small meatball while the soup comes to a boil. When soup is boiling, reduce heat just slightly and carefully drop in the meatballs. Gently stir, reduce heat to a simmer and cook for 30 to 35 minutes.

4. Add the zucchini the last 10 to 15 minutes of cooking time. Taste for salt. Garnish soup with lime wedges, green onions and more fresh cilantro. Serve with warm corn tortillas. 

I enjoy mixing it up in my kitchen!

Although I do enjoy testing and experimenting with traditional recipes, I enjoy the authentic recipes the best! Mom’s cooking was very simple and straight forward. But, I am a curious cook and enjoy adding my own flavors to dishes on occasion.

This was one of my more soup recipes when I was cooking Mexican lunches in a local town near my house. Sold out eveytime!

For this version of albondiga soup, I added some 4 small red potatoes, 1 chayote and 1 red bell pepper. Just follow the instructions and add sliced vegetables to the broth with the other vegetables listed. The serrano salsa you see in the back round is a must! it is simply a 6 fresh serrano, chopped, juice of 1 lime, 1/4 cup water and salt to taste. Pulse to blend in the mini chopper or blender and you are done! 

Directions:

1. Start by combining all of the ingredients for the albóndigas, in the order listed. Using your hands, form 18 meatballs and transfer to a plate. Cover with plastic wrap and chill until ready to use.

2. Preheat 2 tablespoons of olive oil to medium heat in a large, heavy pot for 2 to 3 minutes. Add the onions, serrano and green bell pepper. Season lightly with a pinch of salt and pepper. Cook for 5 to 6 minutes. Add the garlic, cilantro, and Roma tomatoes. Cook for another minute.

3. Add the remaining ingredients for the soup base, minus the black beans. Stir well to combine, taste for salt. Bring to a boil, reduce heat just slightly. Carefully add the albóndigas to the soup, stir gently. Cover and simmer for 35 to 40 minutes. During the last 10 minutes of cooking time, add in the remaining black beans. Cook for just another few minutes. Serve right away, garnish with fried tortilla strips, guacamole, and lime wedges. 

Caldo de Albondigas (Meatball Soup with Vegetables)

This is more like what my  Mom would prepare for us. Vegetables, such as celery and carrots is typically what would go into this simply, not spicy version. I have seen many versions with an overload of big chunky vegetable, much like caldo de res. But, that’s now how I remember the recipe from home. It was more about the light broth and the albondigas. When I list an ingredient as optional, that means that I am adding it because I like it. It also means that it was not part of the original recipe

4.64 from 11 votes

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Course: Main Course, Soup

Cuisine: Mexican

Servings: 6 Servings

Ingredients

Ingredients

For the Meatballs- Albondigas

• 1 pound of ground beef chicken or turkey
• ½ cup long grain rice uncooked
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1 teaspoon crushed red pepper optional
• 1 egg
• 2 TBS mint, finely chopped video version has mint

For the Soup

• Grapeseed or Olive oil
• 1/2 medium white onion diced
• 3 cloves of garlic minced
• 2 carrots sliced
• 2 stalks celery sliced
• 2 Roma tomatoes diced or blended if you prefer
• Juice of 1 lime
• ¼ cup chopped cilantro
• 2 bay leaves
• 8 cups of chicken broth
• salt and pepper
• 4 small red potatoes, sliced video version
• 2 calabacitas, squash- sliced video version

Instructions

Directions:

• Before you begin, mix your albondigas(meatball) ingredients and roll them to desired size. Keep refrigerated while you prep your remaining ingredients. If adding mint, add as you mix the albondigas(meatballs)
• In a large pot, heat about 2 tablespoons of oil to medium heat. Add the onions, garlic, carrots and celery and cook for 5 to 7 minutes. Add the tomatoes, lime juice, cilantro, bay leaves and broth. Bring to a boil, taste for salt and other spices at this time. Adjust the seasonings to taste. Bring up to a simmer or low boil.
• If adding potatoes, you will add them at this time. let cook for a few minutes.
• Carefully drop the meatballs gently into the soup, one at a time. Once all the meatballs are added, bring back up to a boil, reduce the heat and let soup simmer for a 15 minutes. Add the Squash and continue cooking for 20 minutes. Resist stirring until meatballs are cooked through. Taste for salt. Serve with warm corn tortillas. Garnish with fresh cilantro, avocado, minced chile serrano and lime wedges.

Video

Notes

Notes: Again, if you would like to add the yerba buena(mint), add 2 teaspoons of finely chopped mint to the albondiga ingredients when you get ready to mix. And if you like, add a few larger leaves as you would cilantro to the soup base as it simmers.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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