Caldo De Albondigas // Mexican Meatball Soup ❤️

Ingredients

• 1/3 cup White Rice (partially cooked, long‑grain white rice)
• 3/4 teaspoon Black Peppercorns (freshly ground)
• 3/4 teaspoon Cumin Seeds (freshly ground)
• 1/2 teaspoon Salt (kosher or sea salt)
• 2 large Garlic Cloves (mashed into a paste)
• 1 cup Water (for the spice paste (mulahete))
• 1.5 pounds Ground Beef (very lean (90% lean))
• 1/4 Small Onion (finely chopped)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 3/4 teaspoon Mexican Oregano
• 1/2 teaspoon Ground Cumin
• 1/4 teaspoon Black Pepper (freshly ground, to taste)
• 2 tablespoons Fresh Mint (finely chopped; can substitute cilantro)
• 2 large Eggs (room temperature)
• 2 tablespoons Canola Oil
• 2 Green Onions (green parts only, chopped)
• 1 large Celery Rib (diced small)
• 1/2 small Green Bell Pepper (diced)
• 2 large Roma Tomatoes (diced and cooked until mushy)
• 12 cups Beef Broth (low‑sodium, store‑bought or homemade)
• 1 large Russet Potato (peeled and cubed)
• 1/2 small Sweet Potato (peeled and cubed)
• 1 Chayote (Chiote) (peeled and cubed; mild cucumber‑like flavor)
• 2 medium Carrots (cut into bite‑size pieces)
• 1 Chipotle Pepper in Adobo Sauce (plus a spoonful of adobo sauce; optional for smoky heat)
• 2 Zucchini (or Calabacita) (cubed; can substitute Mexican calabacita)
• 2 tablespoons Fresh Cilantro (chopped, added at the end)

Instructions

1. Partially Cook the Rice

   Bring a small saucepan of water to a boil, add 1/3 cup white rice and cook for 6 minutes until just softened but not fully cooked. Drain and set aside.

   Time: PT6M

   Temperature: 212°F

2. Make the Spice Paste (Mulahete)

   In a mortar, combine 3/4 tsp black peppercorns, 3/4 tsp cumin seeds, a pinch of salt, and mash until fine. Add 2 mashed garlic cloves and blend. Stir in 1 cup water to form a liquid paste.

   Time: PT5M

3. Prepare the Meatball Mixture

   In a large mixing bowl combine 1.5 lbs lean ground beef, 1/4 small onion (finely chopped), the partially cooked rice, 1 tsp onion powder, 1 tsp garlic powder, 3/4 tsp Mexican oregano, 1/2 tsp ground cumin, 1/4 tsp black pepper, a pinch of salt, 2 tbsp chopped fresh mint, and 2 large eggs. Mix thoroughly until the mixture is uniform.

   Time: PT10M

4. Form the Meatballs

   With damp hands, shape the mixture into 18 evenly‑sized balls (about 1‑inch diameter) and place them on a tray.

   Time: PT5M

5. Sauté the Soup Base Aromatics

   Heat 2 tbsp canola oil in a Dutch oven over medium heat. Add the remaining 1/4 onion, 2 chopped green onions, 1 large diced celery rib, 1/2 small diced green bell pepper, and 2 diced Roma tomatoes. Cook, stirring occasionally, for about 5 minutes until the tomatoes break down and the vegetables are fragrant.

   Time: PT5M

   Temperature: 350°F

6. Add Spice Paste and Beef Broth

   Stir the prepared spice paste into the sautéed vegetables, then pour in 8 cups of beef broth. Bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: 212°F

7. Cook the Meatballs

   Using a slotted spoon, gently lower the meatballs into the boiling broth. Reduce heat to a low simmer, cover, and cook for 20 minutes.

   Time: PT20M

   Temperature: 212°F

8. Add Potatoes, Sweet Potato, and Chayote

   Add the cubed russet potato, cubed sweet potato, and cubed chayote to the pot. Pour in an additional 4 cups beef broth (total 12 cups). Bring back to a light boil, then count 4 minutes before adding the carrots.

   Time: PT5M

   Temperature: 212°F

9. Add Carrots and Chipotle

   Add the bite‑size carrot pieces and one chipotle pepper with a spoonful of its adobo sauce. Simmer uncovered on low heat for 20 minutes.

   Time: PT20M

   Temperature: 212°F

10. Finish with Zucchini and Cilantro

    Stir in the cubed zucchini (or calabacita) and 2 tbsp chopped cilantro. Simmer for a final 10 minutes until all vegetables are tender.

    Time: PT10M

    Temperature: 212°F

11. Serve

    Ladle the hot soup into bowls, ensuring each serving gets several meatballs and a mix of vegetables. Serve with Mexican rice and warm corn tortillas if desired.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

22g

Carbohydrates

35g

Fat

15g

Fiber

5g