If you’re craving a comforting, wholesome meal packed with flavor and goodness, Caldo De Albondigas (Nutritious Mexican Meatballs Soup) is the answer! This classic Mexican comfort food brings together tender meatballs, vibrant vegetables, and a rich, savory broth. It’s the kind of recipe that instantly warms your heart—and your kitchen—no matter the season.
Why You’ll Love This Recipe
- Nourishing and Balanced: With lean proteins, rice, and a garden of veggies, this soup is a one-pot nutritious wonder you’ll feel great serving to your loved ones.
- All About Flavor: Scents of oregano, cilantro, and homemade meatballs mingle with a gently seasoned broth that can brighten up the dreariest of days.
- Family-Friendly Comfort: Easy to prepare in big batches, it’s a perfect candidate for sharing or freezing, and everyone—kids included—will ask for seconds.
- Customizable Goodness: You can adapt Caldo De Albondigas (Nutritious Mexican Meatballs Soup) for different preferences or whatever you have on hand, making it a true kitchen staple.
Ingredients You’ll Need
You honestly don’t need anything fancy to create Caldo De Albondigas (Nutritious Mexican Meatballs Soup), but each ingredient plays a starring role in building layers of flavor and texture. Let’s take a closer look at what makes this soup so magical!
- Ground beef (96% lean): Lean beef keeps the meatballs juicy but not greasy, letting the true flavors shine through.
- Egg: Acts as the binder, holding together perfectly tender albondigas that won’t fall apart in the simmering broth.
- White rice (uncooked): Both a filler for the meatballs and an aromatic, nutty component in the broth—two roles, one ingredient!
- Oregano & kosher salt: Classic Mexican seasonings that boost the savory flavors and awaken your senses.
- Ground pepper: Adds a gentle spicy note to both meatballs and broth, enhancing overall warmth.
- Olive oil: Used for sautéing, it lends richness and depth to the base of the soup.
- Celery, onion, & carrots: This winning trio forms the foundation of the broth—aromatic, sweet, and loaded with nutrients.
- Garlic: Just one clove is all it takes to give the soup gentle, heady warmth.
- Hot water: The base for your homemade broth, infusing everything with warmth and hominess.
- Tomato sauce: Adds brightness and body for that signature Caldo De Albondigas (Nutritious Mexican Meatballs Soup) color.
- Beef bouillon cubes: An easy way to add deep, simmered-for-hours taste without the extra effort.
- Cilantro: Brings freshness and a pop of vibrant green—chop extra for stirring in before serving!
- Green beans: They add crispness and a sweet, earthy element to the soup.
- White potatoes & zucchini: Starchy, creamy potatoes and mild zucchini round out the medley of textures and flavors.
Variations
Caldo De Albondigas (Nutritious Mexican Meatballs Soup) is just begging to be personalized. Whether you’re adapting to what’s in your fridge, dietary needs, or the mood of the moment, here are some easy and delicious ways to put your own spin on it!
- Switch the Protein: Sub ground turkey or chicken for the beef if you’d like a lighter twist—just adjust cook time so the meatballs stay tender.
- Go Grain-Free: Skip the rice and use quinoa, or swap in cauliflower rice for a lower-carb version without losing texture.
- Load Up with Veggies: Toss in corn, peas, spinach, or chayote—this soup is your chance to sneak in anything your family loves or needs to use up!
- Make It Spicy: Add a dash of hot sauce or sliced jalapeños into the broth for an extra kick.
- Vegetarian Version: Make veggie “meatballs” out of lentils or black beans, and use vegetable bouillon. The flavor still shines!
How to Make Caldo De Albondigas (Nutritious Mexican Meatballs Soup)
Step 1: Mix & Roll the Albondigas
Start by combining your ground beef, egg, uncooked rice, salt, pepper, and oregano in a large bowl. Use your hands (yes, really!) to mix everything together gently but thoroughly. Scoop out small portions and shape them into 1-inch meatballs. Give them a gentle roll between your palms so they stay compact—you’ll want about 24 perfect little meatballs, ready to shine.
Step 2: Sauté the Rice and Veggies
Heat one tablespoon of olive oil in your biggest pot. Toss in the extra rice for the soup and sauté until it’s a gorgeous golden brown—this step adds a nutty note and keeps it from going mushy later. Scoop it out, set it aside, and add the second tablespoon of oil. Now in go the chopped celery, onion, carrots, and whole garlic clove. Sauté until the onions are soft and starting to look translucent—your kitchen will smell amazing!
Step 3: Broth & Meatballs Unite
Pour in the hot water, along with beef bouillon cubes, tomato sauce, oregano, salt and pepper, freshly chopped cilantro, and every single albondiga you made. Stir gently to combine. Cover the pot and let your Caldo De Albondigas (Nutritious Mexican Meatballs Soup) simmer away for 40 minutes. Let those flavors meld as the broth grows richer by the minute.
Step 4: Veggies Join the Party
After the initial simmer, add back in the sautéed rice, along with potatoes and green beans. Cover the pot again and cook ten minutes—just enough to soften, but not mushify, those veggies. Finally, add in the sliced zucchini and cook ten minutes more. The meatballs are ready when you can split one in half with a fork, and your veggies will be just-tender and vibrant.
Step 5: Taste & Serve
Take a moment to taste the broth, adjusting salt and pepper to your liking. Spoon the steaming Caldo De Albondigas (Nutritious Mexican Meatballs Soup) into bowls, making sure each gets plenty of veggies and, of course, plenty of meatballs. The only thing left? Grab your lime and favorite hot sauce, and make it all your own!
Pro Tips for Making Caldo De Albondigas (Nutritious Mexican Meatballs Soup)
- Rice Sauté Magic: Don’t skip the pre-toasting step for the rice—it gives a nutty flavor and the perfect texture, preventing those sad, squishy grains.
- Gentle Meatball Rolling: Roll the albondigas lightly; overworking can make them tough instead of tender and light.
- Staggered Veggie Timing: Add potatoes and green beans mid-simmer, and zucchini at the very end to ensure every veggie is vibrant and not overcooked.
- Broth Weak? Boost with Bouillon: If your broth tastes a little mild before serving, don’t be shy about adding another half bouillon cube or another sprinkle of salt.
How to Serve Caldo De Albondigas (Nutritious Mexican Meatballs Soup)
Garnishes
The final flourish for Caldo De Albondigas (Nutritious Mexican Meatballs Soup) is all about fresh, bright garnishes. A generous squeeze of lime wakes up every spoonful, while a sprinkle of fresh cilantro adds color and herbal zing. Don’t forget sliced radishes, diced avocado, or even a dusting of crumbled queso fresco for extra indulgence!
Side Dishes
Nothing beats a basket of warm corn tortillas or crispy tostadas on the side for dipping. You could also serve a simple Mexican rice, a light salad, or some refried beans to spread the love (and the nutrients) even further across the table.
Creative Ways to Present
Try ladling your Caldo De Albondigas (Nutritious Mexican Meatballs Soup) into deep mugs for cozy hands-on eating, or top each bowl with a rainbow of garnish for a dinner party-worthy look. For kids, keep meatballs and veggies separate so they can mix as they eat—suddenly, soup is an adventure!
Make Ahead and Storage
Storing Leftovers
Leftover Caldo De Albondigas (Nutritious Mexican Meatballs Soup) keeps like a dream. Allow the soup to cool completely, then store it in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, making those leftovers downright crave-worthy!
Freezing
This soup freezes beautifully. Ladle cooled soup into freezer-friendly containers, leaving room for the liquid to expand. It will keep for 2-3 months. When you’re ready, simply thaw in the fridge overnight—no flavor lost!
Reheating
Reheat gently on the stovetop over medium-low heat, being careful not to boil (so the veggies and rice stay perfect). For single servings, the microwave works fine—just heat in intervals and stir in between.
FAQs
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Can I make Caldo De Albondigas (Nutritious Mexican Meatballs Soup) ahead of time?
Absolutely! In fact, the flavors get even richer if it sits for a day. Just store in the fridge and reheat gently before serving. If you want to prep in advance, you can shape and refrigerate raw meatballs a day ahead, then pop them straight into the simmering broth when you’re ready to cook.
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What’s the best way to keep the rice from getting mushy?
Sautéing the rice before adding it to the soup, and staggering it so it’s added halfway through cooking, keeps each grain separate and pleasantly firm. Avoid overcooking—timing is everything!
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Can I make this gluten-free?
Yes! All the ingredients in Caldo De Albondigas (Nutritious Mexican Meatballs Soup) are naturally gluten-free—just double-check the labels on your bouillon cubes and tomato sauce to be sure.
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How do I know when the albondigas are fully cooked?
Your albondigas are ready when they’re easy to cut through with a spoon or fork, and no longer pink inside. This will take about an hour gently simmering in the broth.
Final Thoughts
I can’t wait for you to try Caldo De Albondigas (Nutritious Mexican Meatballs Soup)! It tastes like a warm hug in a bowl, bursting with nostalgia and nourishment. Whether you’re reviving old family traditions or starting new ones, this soup will quickly find a special place at your table—enjoy every spoonful!
Print
Caldo De Albondigas (Nutritious Mexican Meatballs Soup) Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 people
- Category: Stovetop
- Method: Stovetop
- Cuisine: Mexican
Description
Caldo De Albondigas is a classic Mexican soup featuring savory meatballs, vegetables, and flavorful broth. This hearty and nutritious dish is perfect for a comforting meal any time of the year.
Ingredients
For the Albondigas:
- 2 pounds 96% ground beef
- 1 egg
- 3 Tablespoons uncooked white rice
- 3/4 teaspoon ground pepper
- 1 teaspoon oregano
- 1 1/2 teaspoon kosher salt
For the Soup:
- 2 Tablespoons olive oil divided
- 1/3 cup white rice
- 2 stalks celery chopped
- 1 small onion chopped (about 1 cup)
- 4 large carrots peeled & chopped
- 1 garlic clove peeled
- 12 cups hot water
- 8 oz. can tomato sauce
- 2 beef bullion cubes
- 1/2 teaspoon ground pepper
- 1 teaspoon kosher salt
- 1 teaspoon oregano
- 1/2 cup cilantro chopped
- 3 cups fresh green beans cut in halves
- 2 small white potatoes peeled and sliced
- 2 medium zucchinis sliced
Instructions
- To make the albondigas: Add all ingredients in a large bowl and mix well with your hands. Form into 1-inch meatballs and roll between your palms. Set aside.
- The soup: In a large stock pot add 1 tablespoon olive oil and heat over medium-high heat. Add the rice and sauté until light brown, making sure to keep stirring so that it doesn’t burn. Remove from the pot and set aside. Add the other 1 tablespoon olive oil, celery, onion, carrots & garlic. Sauté until the onions become soft, about 3 minutes. Add the water, albondigas, beef bullion, tomato sauce, salt, pepper, oregano & cilantro. Stir & cover the pot with a lid. Cook over low-medium heat. After 40 minutes of cooking, add the rice, potatoes and green beans. Cover and cook for another 10 minutes. At this point taste the broth and add more salt & pepper if needed. Add the zucchini and cook for 10 more minutes. The albondigas are all done when it’s soft to cut in half with a fork or spoon.
- Serve hot, drizzle with lime juice and hot sauce.
Notes
- Sautéing the rice & adding it later prevents it from becoming too mushy!
- The albondigas are all done when it’s soft to cut in half.
Nutrition
- Serving Size: 4 albondigas
- Calories: 398 kcal
- Sugar: 13 g
- Sodium: 1116 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 45 g
- Cholesterol: 93 mg
