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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
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.