Caldo de Albóndigas Recipe

Caldo de Albóndigas, or Mexican Meatball Soup, is a comforting and hearty dish that’s perfect for any time of year.

Made with tender, flavorful meatballs simmered in a rich broth filled with vibrant vegetables like carrots, zucchini, and cabbage, this soup is a true celebration of wholesome, homemade cooking.

Whether enjoyed with warm tortillas or on its own, this dish is a family favorite that brings warmth and nourishment to the table.

Why You’ll Love This Recipe:

People will love this Caldo de Albóndigas recipe because it’s a comforting and hearty meal that combines tender meatballs with a flavorful, nourishing broth packed with vibrant vegetables.

It’s versatile, allowing for customization with favorite ingredients like zucchini, cabbage, or even pasta.

The use of bouillon ensures a rich, savory depth, while the addition of cilantro and cabbage brings fresh and bold flavors.

This soup is perfect for sharing, bringing families together with its cozy and homemade charm.

Key Ingredients:

Ground Beef (or Turkey): The base for the tender, flavorful albóndigas (meatballs).

Rice and Eggs: Essential for binding the meatballs and adding texture.

Vegetables: A medley of carrots, celery, zucchini, potatoes, peas, and cabbage provides vibrant flavors and a hearty feel.

Bouillon Cubes: Knorr brand recommended, adding rich, savory depth to the broth.

Aromatics and Seasonings: Cumin, garlic powder, onion powder, bay leaves, and fresh cilantro bring warmth and traditional Mexican flavors.

Caldo de Albóndigas Recipe

Ingredients

1 lb ground beef (or ground turkey for a lighter option)

2-3 eggs

1/4 cup uncooked rice

1 tsp cumin powder

1 tsp garlic powder

1 tsp onion powder

2-3 bay leaves

5+ beef bouillon cubes (or chicken bouillon for turkey)

8 cups water (adjust as needed)

2 carrots, sliced

2 celery stalks, sliced

1 zucchini, cut into chunks

1 potato, peeled and cut into chunks

1/2 cup peas

2 corn cobs, cut into thirds (or 1 cup frozen corn)

1/4 head cabbage, cut into chunks

1/4 cup chopped fresh cilantro

Optional: 1/2 cup uncooked pasta, rice, or egg noodles

Instructions

Prepare the Meatballs:

In a large bowl, combine ground beef (or turkey), eggs, rice, cumin, garlic powder, and onion powder.

Mix until well combined.

Form into small, uniform meatballs.

Cook the Meatballs:

In a large soup pot, bring the water to a gentle boil.

Add the meatballs carefully to avoid breaking them.

Add bay leaves and beef bouillon cubes.

Cover and simmer on medium heat for about 20 minutes, or until the meatballs are cooked through.

Add Vegetables:

Once the meatballs are tender, add the sliced carrots, celery, zucchini, potato, peas, and corn.

Simmer for another 15-20 minutes, or until the vegetables are tender.

Add Cabbage and Cilantro:

Stir in the cabbage chunks and chopped cilantro. If using pasta, rice, or egg noodles, add them at this stage and cook until tender (refer to package instructions for timing).

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Taste and adjust by adding more water or bouillon if needed.

Avoid adding extra salt, as the bouillon provides sufficient seasoning.

Serve:

Ladle the caldo into bowls, ensuring each serving has a good mix of meatballs, vegetables, and broth.

Serve hot with lime wedges and warm tortillas on the side.

Notes:

Meatball Texture: For softer albóndigas, soak the rice briefly in water before mixing with the ground beef or turkey. This helps create tender meatballs that cook evenly.

Vegetable Variations: Feel free to customize the vegetables based on what you have on hand. Green beans, squash, or even tomatoes can add extra flavor and nutrition.

Cabbage is Key: Adding plenty of cabbage enhances the broth’s flavor, so don’t skimp on it. It’s a secret ingredient that makes the caldo even more delicious.

Adjusting Seasoning: Be cautious with salt since the bouillon provides significant seasoning. If needed, dilute the broth with water to balance the flavors.

Make it Ahead: The soup tastes even better the next day as the flavors meld together. Store leftovers in the fridge and reheat for a comforting meal.

Broth Options: For a lighter broth, reduce the number of bouillon cubes, or replace some with low-sodium beef or chicken stock.

Serving Suggestions: Enjoy the caldo with a squeeze of fresh lime, warm tortillas, or crusty bread for a complete meal.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat for the meatballs?

Yes, you can substitute ground beef with ground turkey, chicken, or pork.

If using ground turkey or chicken, use chicken bouillon instead of beef bouillon to complement the flavor.

Keep in mind that leaner meats might yield a slightly different texture.

How do I prevent the meatballs from falling apart while cooking?

Make sure to mix the meatball ingredients thoroughly so the eggs and rice bind the mixture well.

Avoid overhandling the meatballs when forming them.

Dropping them gently into the soup while it’s simmering, not boiling, can also help keep them intact.

Can I make this dish ahead of time?

Absolutely! Caldo de Albóndigas tastes even better the next day as the flavors meld.

Store it in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove, adding a bit of water if the broth has thickened.

What vegetables can I substitute or add?

Feel free to customize the vegetables based on your preference or availability.

Common substitutions include green beans, spinach, or chayote.

You can also add diced tomatoes for a richer broth or serrano peppers for a spicier kick.

Can I freeze Caldo de Albóndigas?

Yes, you can freeze this soup.

Let it cool completely, then transfer to freezer-safe containers, leaving some space at the top for expansion.

It will keep well for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.

Keep in mind that potatoes and zucchini may become softer upon reheating.

How do I ensure the meatballs are evenly cooked?

Cook the meatballs in a gently simmering broth rather than a rolling boil to prevent them from breaking apart.

Cover the pot and let the heat circulate evenly, cooking the meatballs thoroughly without overcooking.

Can I use uncooked rice in the meatballs?

Yes, uncooked rice works well because it cooks in the broth as the meatballs simmer.

Be sure to let the soup cook long enough for the rice to soften fully, which may take about 20-30 minutes.

How can I adjust the flavor of the broth without adding salt?

If the broth needs more flavor, add additional bouillon cubes gradually, as they are naturally salty.

Alternatively, you can enhance the broth with herbs like oregano or additional fresh cilantro for a flavor boost without extra salt.

What if the broth is too salty?

If the broth is too salty, add more water to dilute the saltiness.

You can also add more vegetables like potatoes and cabbage, as they absorb some of the salt from the broth during cooking.

How can I make the soup thicker or more filling?

To make the soup heartier, add cooked pasta, egg noodles, or extra rice directly into the broth.

For a thicker consistency, mash a few of the cooked potatoes into the broth to create a creamy texture.