Caldo de Albóndiga

Here’s a classic Mexican Caldo de Albóndiga (Meatball Soup) recipe—warm, comforting, and packed with flavor. 🥣

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Caldo de Albóndiga (Mexican Meatball Soup)

Ingredients

For the Meatballs (Albóndigas)

• 1 lb (450 g) ground beef or a mix of beef & pork
• ½ cup cooked rice
• 1 small onion, finely chopped
• 1 egg
• 2 cloves garlic, minced
• 2 tbsp chopped fresh cilantro
• Salt & pepper, to taste

For the Soup

• 6 cups beef or chicken broth
• 2 medium carrots, sliced
• 2 medium zucchini, sliced
• 2 medium potatoes, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 small tomato, chopped or pureed
• 1 bay leaf
• Salt & pepper, to taste
• Chopped cilantro, for garnish
• Lime wedges, optional

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Instructions

1. Make the Meatballs

1. In a large bowl, mix ground meat, cooked rice, onion, egg, garlic, cilantro, salt, and pepper.
2. Shape into small balls, about 1–1.5 inches in diameter. Set aside.

2. Prepare the Soup

1. In a large pot, heat a little oil and sauté onion, garlic, and tomato until soft.
2. Add broth and bay leaf; bring to a gentle boil.
3. Carefully drop in the meatballs one by one.
4. Add carrots, potatoes, and zucchini.
5. Reduce heat and simmer for 25–30 minutes, until meatballs are cooked through and vegetables are tender.
6. Season with salt and pepper to taste.

3. Serve

• Ladle soup into bowls.
• Garnish with fresh cilantro.
• Optional: squeeze lime over the top before eating.

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Tips

• Rice in meatballs keeps them tender and adds body to the soup.
• For extra flavor, add a small chopped chile or a pinch of smoked paprika.
• Leftovers taste even better the next day as flavors meld.

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If you want, I can also give you a quick 30-minute version of Caldo de Albóndiga that’s perfect for weeknight dinners.

Do you want me to do that?