Caldo De Albondigas // Mexican Meatball Soup ️
Caldo De Albondigas // Mexican Meatball Soup ❤️ is a medium Mexican recipe that serves 6. 420 calories per serving. Recipe by Rachel's Step by Step on YouTube.
Prep: 25 min | Cook: 1 hr 11 min | Total: 1 hr 51 min
Cost: $20.83 total, $3.47 per serving
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
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Gluten-Free, High-Protein, Dairy-Free
Allergens: Eggs, Soy (canola oil)
Ingredient Substitutions
- Instead of White Rice: cooked quinoa, cooked barley
- Instead of Black Peppercorns: ground black pepper
- Instead of Cumin Seeds: ground cumin
- Instead of Salt: table salt
- Instead of Garlic Cloves: garlic powder (1 tsp)
- Instead of Ground Beef: ground turkey, ground chicken
- Instead of Small Onion: yellow onion
- Instead of Mexican Oregano: regular oregano
- Instead of Fresh Mint: cilantro
- Instead of Eggs: flax egg (1 tbsp flaxseed + 3 tbsp water)
- Instead of Canola Oil: vegetable oil, olive oil
- Instead of Celery Rib: celery stalk
- Instead of Green Bell Pepper: red bell pepper
- Instead of Roma Tomatoes: canned crushed tomatoes (1 cup)
- Instead of Beef Broth: vegetable broth, chicken broth
- Instead of Russet Potato: yellow potato
- Instead of Sweet Potato: butternut squash
- Instead of Chayote (Chiote): zucchini
- Instead of Carrots: parsnips
- Instead of Chipotle Pepper in Adobo Sauce: smoked paprika (1 tsp)
- Instead of Zucchini (or Calabacita): calabacita squash
- Instead of Fresh Cilantro: fresh parsley
Equipment Needed
- Small Saucepan
- Mortar and Pestle
- Mixing Bowl
- Knife
- Cutting Board
- Dutch Oven
- Ladle
- Measuring Cups and Spoons
- Tray or Plate for Meatballs
- Slotted Spoon
Critical Steps — Do Not Skip
- Partially cooking the rice to prevent raw rice in the meatballs
- Grinding fresh peppercorns and cumin for maximum flavor
- Mixing the meatball mixture until just combined
- Gently adding meatballs to the boiling broth to keep them intact
- Adding potatoes before softer vegetables to ensure even cooking
- Incorporating chipotle pepper for authentic smoky heat
- Final simmer with zucchini to retain texture
Chef Tips from the Video
- Use a light hand when mixing the meatball mixture; over‑mixing creates a dense texture.
- Toast the cumin seeds briefly before grinding for deeper flavor.
- Skim any foam that rises during the first boil for a clearer broth.
- Add a squeeze of fresh lime juice just before serving for brightness.
Troubleshooting
Meatballs fall apart in the soup.
Make sure the rice is partially cooked and the eggs are well incorporated. Handle the meatballs gently and add them to a gentle simmer, not a rolling boil.
Soup is too salty.
Dilute with additional low‑sodium broth or water, and add a peeled potato to absorb excess salt; remove after 10 minutes.
Vegetables are mushy.
Add the firmer vegetables (potatoes, chayote) earlier and the softer ones (zucchini) later as instructed. Keep the simmer low.
Soup is too thin.
Simmer uncovered for a few extra minutes to reduce, or add a tablespoon of masa harina (corn flour) slurry.
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze individual portions in freezer‑safe bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
Room temperature: Do not store at room temperature; cool to refrigeration within 2 hours.
Make-Ahead Tips
- Form and freeze the raw meatballs on a tray; transfer to a freezer bag once solid. Add directly to the soup from frozen.
- Prepare the spice paste (mulahete) a day ahead and refrigerate.
- Cook the broth and store it separately; combine with vegetables and meatballs when ready to serve.
Frequently Asked Questions
What is the cultural significance and history of Albondigas and Caldo in Mexican cuisine?
Albondigas (meatballs) and Caldo (soup) are traditional comfort foods in Mexico, often served at family gatherings and during cooler weather. The dish blends Spanish meatball techniques with native Mexican vegetables like chayote and chipotle, reflecting the fusion of colonial and indigenous culinary traditions.
What are the traditional regional variations of Albondigas and Caldo across Mexico?
In central Mexico, the broth is usually beef‑based and includes rice, while in the Yucatán, a tomato‑rich broth with achiote is common. Coastal versions may add seafood or use fish stock, and some regions substitute pork for beef in the meatballs.
How is Albondigas and Caldo traditionally served in Mexican households?
It is typically served hot in deep bowls, accompanied by Mexican rice, warm corn tortillas, and sometimes a side of lime wedges. Families often garnish the soup with fresh cilantro and a drizzle of hot sauce.
During which Mexican celebrations or occasions is Albondigas and Caldo commonly prepared?
Albondigas and Caldo is a go‑to dish for birthdays, holidays like Día de los Muertos, and rainy‑day family meals. Its hearty nature makes it ideal for gatherings where comfort and warmth are desired.
What authentic traditional ingredients are essential for Albondigas and Caldo versus acceptable substitutes?
Key authentic ingredients include lean ground beef, chayote (chiote), Mexican oregano, and chipotle pepper in adobo. Substitutes can be ground turkey for beef, zucchini for chayote, regular oregano for Mexican oregano, and smoked paprika for chipotle if unavailable.
What other Mexican dishes pair well with Albondigas and Caldo?
Serve alongside Mexican rice, refried beans, fresh guacamole, or a simple avocado salad. A side of warm corn tortillas for dipping adds texture and completes the meal.
How has Albondigas and Caldo evolved over time in Mexican home cooking?
Originally a simple broth with meatballs, modern versions incorporate a wider variety of vegetables, fresh herbs like mint, and spice pastes for deeper flavor. Contemporary cooks also experiment with leaner meats and gluten‑free thickeners while preserving the comforting essence.
What are the most common mistakes to avoid when making Albondigas and Caldo at home?
Common errors include overcooking the rice before adding it to the meatballs, adding meatballs to a rolling boil (they break apart), and adding all vegetables at once, which leads to uneven cooking. Follow the step‑by‑step timing to keep textures perfect.
Why does this Albondigas and Caldo recipe use a spice paste (mulahete) instead of adding dry spices directly?
The liquid spice paste helps distribute the flavors evenly throughout the broth and prevents clumping of ground spices. It also adds a subtle depth that dry spices alone cannot achieve, especially when combined with the garlic and peppercorns.
Can I make Albondigas and Caldo ahead of time and how should I store it?
Yes, you can prepare the meatballs and broth a day ahead. Store the broth and vegetables in the refrigerator, keep the raw meatballs frozen or refrigerated separately, and combine them when reheating. Reheat gently to avoid over‑cooking the meatballs.
What does the YouTube channel Rachel's Step by Step specialize in?
The YouTube channel Rachel's Step by Step specializes in clear, step‑by‑step home cooking tutorials that focus on classic comfort dishes from various cuisines, with an emphasis on practical tips for everyday cooks.
How does the YouTube channel Rachel's Step by Step's approach to Mexican cooking differ from other Mexican cooking channels?
Rachel's Step by Step emphasizes detailed ingredient preparation, such as partially cooking rice and grinding spices fresh, and provides explicit timing for each step, making traditional Mexican recipes more approachable for beginners compared to channels that assume prior knowledge.
Last updated: August 30, 2026
