Receta De Caldo De Albondigas De Res De Mi Rancho A Tu Cocina
Receta De Caldo De Albondigas De Res De Mi Rancho A Tu Cocina is a medium Mexican recipe that serves 8. 250 calories per serving. Recipe by De mi Rancho a Tu Cocina on YouTube.
Prep: 30 min | Cook: 30 min | Total: 1 hr 15 min
Cost: $37.56 total, $4.70 per serving
Ingredients
- 1 kg Ground Beef (80% lean, fresh)
- 0.5 cup White Rice (uncooked, rinsed)
- 1 piece Chipotle in Adobo (finely chopped; use half for meatballs and half for broth)
- 0.5 tsp Black Pepper (ground)
- 2 pieces Onion (one medium for broth, one medium for meatball mixture, diced)
- 5 pieces Tomato (four for broth, one for meatball mixture, diced)
- 2 tbsp Fresh Mint (Hierbabuena) (chopped)
- 1 large Egg (room temperature)
- 2 tbsp Cilantro (chopped)
- 2 pieces Zucchini (cut into 1‑inch cubes)
- 2 pieces Carrot (cut into 1‑inch cubes)
- 2 pieces Potato (peeled and cut into 1‑inch cubes)
- 1 cup Corn Kernels (Elotitos) (fresh or frozen, thawed)
- 3 cloves Garlic (minced)
- 2 tbsp Vegetable Oil (for sautéing)
- to taste Salt (preferably kosher)
- 8 cups Water (for broth)
Instructions
Prepare the Vegetables
Wash the zucchini, carrots, potatoes, and corn kernels. Cut the zucchini, carrots, and potatoes into 1‑inch cubes. Set the corn aside.
Time: PT10M
Make the Broth
Heat 2 tbsp oil in the large pot over medium heat. Add 1 diced onion, 3 minced garlic cloves, and half of the chopped chipotle. Sauté until fragrant, about 2 minutes. Add the 4 diced tomatoes, corn kernels, 8 cups water, and a pinch of salt. Bring to a gentle boil, then reduce to a simmer.
Time: PT15M
Temperature: medium heat
Prepare the Meatball Mixture
In a mixing bowl combine 1 kg ground beef, 1 diced onion, 1 diced tomato, 2 tbsp chopped cilantro, 2 tbsp chopped mint, 1 egg, 0.5 cup uncooked rice, the remaining half chipotle, 0.5 tsp black pepper, and a pinch of salt. Mix thoroughly with clean hands until evenly incorporated.
Time: PT10M
Form the Albóndigas
With damp hands, shape the mixture into golf‑ball‑size meatballs (about 2‑3 inches in diameter). Place them on a plate or tray.
Time: PT5M
Cook the Meatballs in the Broth
When the broth is gently simmering, carefully add the meatballs. Let them cook for about 15 minutes, stirring occasionally so they do not stick to the bottom. The meatballs are done when they float to the surface and are firm to the touch.
Time: PT15M
Temperature: simmer
Finish and Serve
Taste the soup and adjust salt or chipotle if needed. Ladle the hot caldito into bowls, ensuring each serving gets several meatballs and vegetables. Garnish with extra chopped cilantro if desired.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 15g
- Carbohydrates
- 30g
- Fat
- 8g
- Fiber
- 4g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Allergens: Egg, Corn
Ingredient Substitutions
- Instead of Ground Beef: Ground turkey, Ground pork
- Instead of White Rice: Brown rice, Quinoa
- Instead of Chipotle in Adobo: Ancho chili powder, Smoked paprika
- Instead of Black Pepper: White pepper
- Instead of Onion: Shallots
- Instead of Tomato: Canned diced tomatoes
- Instead of Fresh Mint (Hierbabuena): Fresh basil
- Instead of Egg: Flax egg (1 tbsp flaxseed + 3 tbsp water)
- Instead of Cilantro: Parsley
- Instead of Zucchini: Yellow squash
- Instead of Carrot: Parsnip
- Instead of Potato: Sweet potato
- Instead of Corn Kernels (Elotitos): Canned corn
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Vegetable Oil: Canola oil, Olive oil
- Instead of Salt: Sea salt
Equipment Needed
- Large Pot
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Ladle
- Mixing Bowl
- Measuring Cups
- Blender or Food Processor (optional)
- Plate or Tray (optional)
Critical Steps — Do Not Skip
- Mixing the meatball mixture until just combined
- Forming uniform meatballs
- Cooking meatballs in a gentle simmer to keep them tender
Chef Tips from the Video
- Use fresh chipotle in adobo for authentic smoky flavor; adjust amount for desired heat.
- Rinse the rice before adding to the meatball mixture to remove excess starch.
- For extra depth, toast the corn kernels briefly in the pan before adding to the broth.
Troubleshooting
Meatballs fall apart in the broth.
Add a little extra rice or a tablespoon of breadcrumbs to bind the mixture, and handle gently when forming.
Broth is too thin.
Simmer uncovered for a few more minutes to reduce, or add a splash of tomato puree.
Soup is too spicy.
Stir in a few teaspoons of plain yogurt or a splash of milk to mellow the heat.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze meatballs separately or with broth for up to 2 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Form and freeze the raw meatballs on a tray; transfer to a freezer bag once solid.
- Broth can be prepared a day ahead and refrigerated; reheat before adding meatballs.
Frequently Asked Questions
What is the cultural significance and history of Caldito de Albóndigas in Mexican cuisine?
Caldito de Albóndigas is a traditional Mexican comfort soup that dates back to rural households where leftover beef and pantry staples were turned into a nourishing broth. It reflects the Mexican tradition of making hearty, one‑pot meals that feed the whole family.
What are the traditional regional variations of Caldito de Albóndigas in Mexico?
In central Mexico, the soup often includes carrots, potatoes, and corn, while in the Yucatán version you might find a touch of orange juice and achiote. Some northern variants add chorizo or use beef broth instead of water.
How is Caldito de Albóndigas traditionally served in Mexican households?
It is usually served hot in deep bowls, accompanied by warm corn tortillas, lime wedges, and sometimes a sprinkle of fresh cilantro. Families often enjoy it as a main course for lunch or dinner.
What occasions or celebrations is Caldito de Albóndigas associated with in Mexican culture?
The soup is a staple for everyday family meals but is also popular during cooler evenings, after‑school gatherings, and as comfort food during holidays like Día de los Muertos when families gather for hearty meals.
What authentic ingredients are essential for a traditional Caldito de Albóndigas versus acceptable substitutes?
Authentic ingredients include fresh chipotle in adobo, Mexican corn (elote), and cilantro. Substitutes can be smoked paprika for chipotle, frozen corn kernels, or parsley for cilantro without losing the core flavor.
What other Mexican dishes pair well with Caldito de Albóndigas?
Serve it alongside Mexican rice, refried beans, or a simple avocado salad. A side of warm corn tortillas for dipping makes the meal complete.
What are the most common mistakes to avoid when making Caldito de Albóndigas?
Common errors include over‑mixing the meatball mixture, which makes the meat tough, and boiling the broth too vigorously, which can cause the meatballs to fall apart. Keep the broth at a gentle simmer and mix the meat just until combined.
Why does this Caldito de Albóndigas recipe use rice inside the meatballs instead of breadcrumbs?
Rice is a traditional Mexican binder that adds a subtle texture and absorbs flavors without altering the taste. Breadcrumbs are less common in Mexican home cooking and can make the meatballs denser.
Can I make Caldito de Albóndigas ahead of time and how should I store it?
Yes, you can prepare the broth and meatballs a day in advance. Store the broth in the refrigerator for up to 3 days and freeze the uncooked meatballs. Reheat the broth, add the thawed meatballs, and simmer briefly before serving.
What does the YouTube channel De mi Rancho a Tu Cocina specialize in?
The YouTube channel De mi Rancho a Tu Cocina specializes in rustic, home‑style Mexican recipes that showcase traditional flavors and simple, affordable ingredients, often inspired by rural cooking techniques.
How does the YouTube channel De mi Rancho a Tu Cocina's approach to Mexican cooking differ from other Mexican cooking channels?
De mi Rancho a Tu Cocina focuses on everyday family meals with a farm‑to‑table mindset, emphasizing fresh produce from the garden and straightforward, no‑fuss methods, whereas many other channels may prioritize gourmet plating or modern twists.
Last updated: August 30, 2026
