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Authentic Mexican Albondigas Soup

Close-up of a steaming bowl of albondigas soup, featuring browned meatballs, chunks of potato, sliced carrots, and fresh cilantro.
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Make traditional Caldo de Albondigas featuring savory homemade meatballs simmered in a rich vegetable broth.

Ingredients

Scale
  • 1 lb ground beef or a mix of beef and pork
  • 1/2 cup cooked white rice (optional, for meatballs)
  • 1/4 cup finely chopped onion
  • 1 egg
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 cups chicken broth or water
  • 1 tablespoon olive oil
  • 1 small white onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon cumin powder
  • 2 medium carrots, peeled and sliced
  • 2 medium potatoes, peeled and cubed
  • 1 small zucchini, chopped
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the ground meat, cooked rice (if using), 1/4 cup chopped onion, egg, 2 minced garlic cloves, 1/4 cup cilantro, oregano, salt, and pepper. Mix gently until just combined; do not overmix.
  2. Form the meat mixture into small, uniform meatballs (about 1 inch in diameter). You should have about 18-20 meatballs.
  3. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the remaining chopped onion and cook until softened, about 5 minutes.
  4. Add the remaining 2 minced garlic cloves and cumin powder. Cook for 1 minute until fragrant.
  5. Pour in the chicken broth and diced tomatoes. Bring the mixture to a gentle simmer.
  6. Carefully drop the meatballs into the simmering broth one at a time.
  7. Add the carrots and potatoes to the pot. Simmer for 15 minutes.
  8. Add the zucchini and continue to simmer until the vegetables are tender and the meatballs are cooked through, about 10-15 more minutes.
  9. Taste the broth and adjust seasoning with salt and pepper as needed.
  10. Serve hot, garnished with fresh cilantro.

Notes

  • For a low-carb version, omit the rice from the meatballs and skip adding potatoes to the soup.
  • If you prefer a smoother broth, you can blend a portion of the broth with some cooked vegetables before adding them back to the pot.
  • Use fresh mint leaves in the meatballs for an added layer of traditional flavor.

Nutrition

Find it online: https://spoonfulsnap.com/albondigas-soup-recipe-mexican-meatball-soup/