This recipe will teach you how to make the best Albóndigas Soup (caldo de albóndigas) which is a flavorful meatball soup! Filled with tender meatballs and vegetables in a flavorful broth, it is a delicious and hearty soup!
This recipe is a family recipe from my sister from another mister. I've talked about her before, many times, and I love it when she shares her favorite Mexican family recipes and this is another really good one - a must try! We spent a Saturday morning making the soup as she remembered how her dad would make really large meatballs and throw in extra vegetables, like fresh zucchini and green beans, if he had them on hand. I was only 12 when she came into our family and I remember her parents really well. I loved that we got to spend the time remembering together! Now go make this soup because it is sooooo good!
What You Need
Lean Ground Beef
Ground Pork
Egg
Fresh Mint
Oregano
Cumin
Garlic Powder
Salt
Black Pepper
Long Grain Rice
Saltines
Onion
Chicken Broth
Potatoes
Carrots
Diced Tomatoes
Olive Oil
Hot Sauce
Tips for Making Albóndigas Soup
I highly recommend purchasing Knorr's Chicken Bouillon (Caldo Con Sabor de Pollo) in the Mexican aisle of your grocery store and making your own broth - it adds a lot of extra flavor!
If you love fresh veggies, go ahead and add lots of vegetables like fresh zucchini and/or fresh green beans
Add fresh chopped cilantro leaves to the soup if you love the flavor of cilantro
Use a medium (2 tablespoons) cookie scoop to make the homemade meatballs - this will give you 18-24 meatballs.
More Mexican Inspired Dinners
How to Make Albóndigas Soup
This traditional Mexican meatball soup is easy to make and you'll have it on the table in under 2 hours!
Step 1: Bring 1 cup of water to a boil and add 1/2 cup uncooked white long-grain rice and cook for 20 minutes (or prepare according to package directions) and set aside to cool. While the rice is cooking, clean and chop 4-6 stems of fresh mint (about 1/4 cup), divide into two 1/8 cups each and set aside.
Step 2: In a large bowl, combine the meatball ingredients including lean ground beef, ground pork, egg, 1/8 cup of fresh chopped mint, oregano, cumin, garlic powder, salt, pepper, crushed saltines and cooked long-grain rice. Mix the meat mixture until all ingredients are fully combined. Use a 2 tablespoon cookie scoop and shape into meatballs about 1 inch in diameter. Place the rice meatballs on a cookie sheet lined with parchment paper and set aside.
Step 3: In a large pot (like a dutch oven), add olive oil and chopped onion. Cook on medium heat until onion is translucent in color. Add chicken broth, diced tomatoes, 1/4 cup fresh mint, cumin, oregano, chopped carrots, peeled and chopped potatoes and mix well to combine all ingredients. Add the uncooked meatballs 1-2 at a time. You do not want to stir the soup after the meatballs are in the soup, they need to cook for at least 30 minutes before stirring so they don't fall apart. Cook on medium low so the soup is simmering (do not bring to a boil) until potatoes and meatballs are done (60-90 minutes).
Onions ready for cooking (L) and vegetables cleaned, peeled, chopped and ready to add to the soup (R)
To serve, ladle soup into serving bowl and add one teaspoon hot sauce to each bowl of soup (optional, but it gives even more delicious flavor) and lime wedges for additional flavor! Serve the soup with warm flour or corn tortillas on the side for dipping or dunking! I enjoy dunking and grabbing the flavorful meatballs and wrapping in the warm tortilla - so good!
How to Store Albóndigas Soup
This delicious soup is so good the next day (and the day after) that you will definitely want to properly store any leftover Albóndigas Soup. Keep the soup in an airtight container in the refrigerator for 3-5 days. You may also freeze the soup in a freezer-safe container or freezer bags for up to 30 days. Remember to date the container/bag before you put in the freezer!
This traditional Mexican soup is a complete meal and will likely become a family favorite! It is Forkin' Good!
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