ALBONDIGAS: How to Make Traditional Mexican Meatball Soup/Caldo de Albondigas

Ingredients

• 1.5 pounds Lean Ground Beef (85% lean, preferably cold)
• 0.5 cup White Rice (Partially cooked for 4 minutes, drained and dried)
• 1 large Egg (Room temperature)
• 1 medium Onion (Half chopped for meatballs, half for broth)
• 1 clove Garlic (Minced)
• 2 Roma Tomatoes (Diced)
• 3 Potatoes (Medium, peeled and cubed)
• 1 Zucchini (or Mexican squash) (Diced; you can use both if you have them)
• 1-2 Carrot (Peel and slice)
• 1 stalk Celery (Diced)
• 2 tablespoons Olive Oil (For sautéing; any neutral oil works)
• 6 cups Chicken Broth (Low‑sodium, 48 oz carton)
• to taste Salt (Start with ½ tsp, adjust at end)
• ½ teaspoon Crushed Black Pepper
• 1 tablespoon Whole Cumin Seed (Adds texture and flavor; visible in meatballs)

Instructions

1. Partially Cook the Rice

   Rinse ½ cup rice, then cook in boiling water for about 4 minutes. Drain well and spread on a clean tea towel to dry.

   Time: PT4M

2. Prep the Vegetables

   Peel and dice half the onion, dice the tomatoes, peel and cube the potatoes, dice the zucchini (or squash), slice the carrots, and dice the celery stalk.

   Time: PT10M

3. Combine Meatball Ingredients

   In a large mixing bowl combine the ground beef, partially cooked rice, the remaining half of the onion (finely chopped), ½ tsp salt, ½ tsp crushed black pepper, 1 tbsp whole cumin seed, and the egg. Mix with clean hands until just combined.

   Time: PT5M

4. Form the Albondigas

   Shape the mixture into golf‑ball sized meatballs (about 1½ inches in diameter) and set them on a plate.

   Time: PT5M

5. Sauté Onion

   Heat 2 tbsp olive oil in the large saucepan over medium‑high heat. Add the remaining chopped onion and sauté until translucent, about 3 minutes.

   Time: PT3M

6. Add Tomatoes and Celery

   Stir in the diced tomatoes and diced celery. Cook, stirring occasionally, for another 3 minutes until the tomatoes begin to break down.

   Time: PT3M

7. Add Garlic

   Add the minced garlic and cook for 1 minute until fragrant.

   Time: PT1M

8. Add Broth and Bring to a Boil

   Pour in the 6 cups chicken broth, stir, and increase heat to bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: 212°F

9. Cook the Meatballs

   Reduce heat to a gentle simmer. Carefully drop the meatballs into the broth (avoid dropping from height). Simmer for 30 minutes, partially covered.

   Time: PT30M

   Temperature: 190°F

10. Add Potatoes and Carrots

    After the meatballs have simmered for about 15 minutes, add the cubed potatoes and sliced carrots. Continue simmering.

    Time: PT15M

11. Add Zucchini (or Squash)

    Eight minutes after adding the potatoes, stir in the diced zucchini (or Mexican squash). Cook for another 7‑8 minutes until the squash is tender.

    Time: PT8M

12. Final Seasoning and Rest

    Taste the broth and add a pinch more salt if needed (about ½ tsp). Turn off the heat, cover the pot, and let the soup rest for 5 minutes.

    Time: PT5M

13. Serve

    Ladle the soup into bowls, making sure each serving gets several meatballs and vegetables. Enjoy hot!

    Time: PT0M

Nutrition Facts

Calories

380

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g