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Caldo de Albondigas (Mexican Meatball Soup) in a bowl

Caldo de Albóndigas

by Gemma Aguayo-Murphy
Caldo de Albóndigas is a traditional Mexican meatball soup made with tender beef meatballs simmered in a rich tomato broth with carrots and potatoes. This comforting family recipe is easy to make and perfect served over Mexican red rice or with warm tortillas and fresh lime.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Soup
Cuisine Mexican
Servings 8
Calories 381 kcal

Equipment

  • Blender or food processor
  • Large pot
  • cutting board
  • Knife

Ingredients
  

Broth

  • 2 medium Roma tomatoes (or 1 large)
  • 2 medium cloves of garlic
  • ¼ white onion
  • 1 stalk celery
  • 4 cups water
  • 4 cups chicken broth For deeper flavor, you can use 8 cups chicken broth and no water.
  • 1 tablespoon olive oil

Meatballs

  • 1 lb ground beef
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Veggies

  • 2-3 carrots, diced at a diagonal (see notes)
  • 1 potato, cubed (see notes)
  • ⅓ cup chopped cilantro
  • salt and pepper to taste

Instructions
 

  • Blend the tomato, garlic, onion, and celery until smooth. For a slightly chunkier broth, you can dice the celery and sauté it instead.
  • In a deep pot or dutch oven, heat a tablespoon of olive oil over medium heat. (Sauté the diced celery here if using). Pour the tomato sauce mixture into the pot. Sauté the sauce for about two minutes.
  • Pour in 4 cups of water and 4 cups of chicken broth into the pot. Bring to a boil. For added flavor, use 8 cups of chicken broth and no water.
  • With your hands mix the ground beef, with the garlic powder, salt and pepper.
  • Being careful not to overmix the ground beef, form meatballs about an inch to an inch and a half in diameter. Drop them into the gently boiling broth and cook for 10 minutes.
  • Add the carrots and cook for 5 minutes. Add the potatoes and cilantro, then simmer until the potatoes are tender, about 8–10 more minutes.
  • Season with salt and pepper to taste.

Notes

  • You can adjust the amount of carrots and potatoes to your preference.
  • If you are not on Whole30, this soup goes great over Mexican Red Rice and accompanied by warm corn tortillas. Either way, I recommend topping it off with a little lime juice and this Jalapeño Salsa.
  • For a Whole30 option, use a Whole30 compatible broth.

Nutrition

Serving: 375gCalories: 381kcalCarbohydrates: 11.2gProtein: 52gFat: 21.4gSaturated Fat: 6.6gCholesterol: 153mgSodium: 498mgPotassium: 309mgFiber: 2.5gSugar: 2.2gVitamin A: 425IUVitamin C: 9mgCalcium: 35mgIron: 7mg
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