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Caldo de Albóndigas (Mexican Meatball Soup)

Caldo de Albóndigas is a comforting Mexican meatball soup featuring tender meatballs with rice simmered in a flavorful tomato and vegetable broth, perfect for cozy family dinners or potlucks.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb lean ground beef
  • 1/2 cup long-grain rice
  • 1 egg
  • 2 tbsp flour for binding meatballs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
For the Soup Base
  • 2 tbsp cooking oil
  • 2 cups potatoes chopped
  • 1 cup onion chopped
  • 1 tbsp flour to thicken broth
  • 6 cups water enough to cover potatoes by 2 inches
  • 1/2 can tomato sauce
  • 1/4 cup cilantro fresh, chopped
  • 1 whole jalapeño sliced, optional
  • 2 medium carrots sliced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin

Equipment

  • Large Soup Pot
  • Mixing bowl

Method
 

  1. Step 1: Prepare the meatballs by mixing ground beef, rice, egg, flour, salt, black pepper, garlic powder, onion powder, and cumin in a large bowl. Roll into small 1 to 1.5 inch meatballs. Set aside.
  2. Step 2: Heat cooking oil in a large soup pot over medium heat. Add chopped potatoes and onions and cook for about 3 minutes, stirring frequently.
  3. Step 3: Sprinkle flour over the vegetables and stir for 1 minute to help thicken the broth.
  4. Step 4: Add water to cover potatoes by about 2 inches. Stir in half a can of tomato sauce, cilantro, sliced jalapeño (optional), carrots, salt, black pepper, garlic powder, onion powder, and cumin. Bring to a gentle simmer.
  5. Step 5: Carefully add the prepared meatballs to the simmering broth. Cover and cook for about 30 minutes, stirring gently occasionally to keep meatballs intact.
  6. Step 6: Taste and adjust seasoning if needed. Serve hot with fresh cilantro on top, accompanied by warm tortillas or crusty bread.

Notes

Make substitutions like ground turkey or chicken for a lighter version. Swap rice with quinoa or orzo. Add vegetables like zucchini, corn, or spinach. Adjust heat by choosing milder or spicier peppers. Store leftovers refrigerated up to 4 days or freeze up to 3 months.