Caldo de Albóndigas

Experience the heartwarming flavors of Caldo de Albóndigas, a traditional Mexican meatball soup that’s both comforting and nutritious. This recipe features tender, homemade meatballs made from lean beef and fragrant spices, simmered alongside hearty vegetables like potatoes and carrots.

The addition of fresh cilantro and jalapeño adds a delightful touch of brightness and heat. Perfect for family gatherings or a cozy night in, this soup is a delicious way to warm up and nourish your soul!

Caldo de Albóndigas

Ingredients:

1lb lean beef

2 potatoes

1 can tomato sauce

2 full teaspoon of Rice long grain

2 carrots

Cilantro 1/2 cup

Half an onion chopped

1 jalapeño

1 egg

2 Tsp flour

Salt, pepper, comino, pepper, garlic powder, onion powder.

In a large bowl add the meat, salt, pepper, garlic powder, pepper, comino, 1 egg and 1 tsp of flour, the rice and combine. Make into meatballs. Set aside.

I don’t measure so start w a 1/2 tsp of seasoning and go from there.

Directions:

Chop the potatoes and onion

Sauté together in oil for abt 3 min stirring frequently, add 1 tsp flour to that and sauté for about another min.

I don’t measure so I add water abt 2” above the potatoes.

Add 1/2 can of Tomato sauce ( to start ) it’s up to you how you like it.

Add cilantro, 1 tsp of seasonings noted above, and adjust to your liking ,add carrots( sliced), jalapeño (sliced)

Add the meatballs gently and cover, simmer for abt 30 min or until meatballs are done and potatoes are tender. May be less depending how big your meatballs are.

Notes:

Meatball Preparation:

Use lean beef as specified in the recipe for optimal flavor and texture.
Season the meat mixture with salt, pepper, garlic powder, comino (cumin), and flour to bind.
Incorporate long-grain rice into the meatballs, which will cook and absorb flavors while simmering in the soup.

Vegetable Sauté:

Sauté potatoes and onions until slightly browned in oil, then add a touch of flour for thickening.
Ensure to cover the vegetables with water adequately (about 2 inches above) for the soup base.

Tomato Sauce and Seasoning:

Begin with half of the canned tomato sauce, adjusting to personal preference for tomato intensity.
Season with cilantro and a blend of salt, pepper, comino, garlic powder, and onion powder. Adjust seasonings to taste.

Adding Ingredients:

Introduce sliced carrots and jalapeño to the soup for additional flavor and texture. Gently add the meatballs to the simmering soup, covering them with the vegetable and tomato mixture.

Cooking Process:

Simmer the soup for approximately 30 minutes, ensuring the meatballs are fully cooked and potatoes are tender.
Adjust cooking time based on meatball size for optimal doneness.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

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

While the recipe suggests lean beef, you can certainly substitute it with other ground meats like turkey, chicken, or even a combination of meats to suit your preference.

Can I use instant rice instead of long grain rice?

Yes, you can use instant rice instead of long grain rice.

Keep in mind that the cooking time for instant rice may be shorter, so adjust accordingly.

How spicy is this dish with the jalapeño?

The level of spiciness will depend on your personal taste and the heat of the jalapeño used.

If you prefer a milder dish, you can remove the seeds and membranes from the jalapeño or reduce the amount used.

Can I make the meatballs ahead of time?

Yes, you can make the meatballs ahead of time and refrigerate them until ready to use. This can help save time when you’re ready to cook the dish.

Can I add other vegetables to the dish?

Absolutely! Feel free to experiment with additional vegetables that you enjoy.

You can consider adding bell peppers, zucchini, or peas to enhance the flavor and nutritional value of the dish.

Can I use ground turkey or chicken instead of lean beef?

Yes, you can substitute lean beef with ground turkey or chicken if you prefer.

It will alter the flavor slightly, but it can still result in delicious meatballs.

Can I use fresh herbs instead of dried spices?

Absolutely! If you have fresh herbs like cilantro, you can use them instead of dried spices.

Keep in mind that fresh herbs tend to have a milder flavor, so you may need to adjust the quantities accordingly.

How do I know when the meatballs are cooked through?

The cooking time can vary depending on the size of the meatballs.

To ensure they are cooked through, you can use a meat thermometer and make sure the internal temperature reaches 160°F (71°C).

Alternatively, you can cut a meatball in half to check for any pinkness in the center.

Can I add additional vegetables to the dish?

Yes, you can customize the recipe by adding other vegetables of your choice.

Popular options include bell peppers, peas, or even spinach.

Just make sure to adjust the cooking time accordingly for the added vegetables.

Can I make a larger batch and freeze the leftovers?

Absolutely! Albondigas can be frozen for later consumption.

After cooking, allow the dish to cool completely, portion it into airtight containers, and store them in the freezer for up to 3 months.

Thaw and reheat as needed.