Caldo de Albóndigas (Mexican Meatball Soup)
Caldo de Albóndigas (Mexican Meatball Soup) is a easy Mexican recipe that serves 4. 750 calories per serving. Recipe by Love Kari Cooking on YouTube.
Prep: 10 min | Cook: 37 min | Total: 1 hr 2 min
Cost: $18.32 total, $4.58 per serving
Ingredients
- 2 lb Ground Beef (lean or 80% lean)
- to taste Salt
- to taste Black Pepper
- a handful Fresh Mint Leaves (chopped)
- 1 cup Uncooked Rice (white long grain)
- 2 Eggs (large)
- as needed Vegetable Oil (for frying)
- 0.5 White Onion (half, diced)
- 3 Garlic Cloves (minced)
- 2 Chile Morita (dried, smoked chipotle)
- 5 Roma Tomatoes (chopped)
- 10 cup Hot Water (preheated)
- 2 tbsp Chicken Bouillon (powder or cube dissolved)
- 3 Carrots (peeled and sliced)
- 2 Potatoes (peeled and cubed)
- 2 Calabacitas (Zucchini) (sliced)
- a small bunch Fresh Cilantro (chopped)
Instructions
Mix meatball ingredients
In a mixing bowl combine the ground beef, salt, pepper, chopped mint leaves, uncooked rice, and eggs. Mix with hands or a spatula until evenly incorporated.
Time: PT5M
Form meatballs
Using a 1/4‑cup measuring cup, scoop the mixture and roll into balls of about 1/4 cup size. Place the formed meatballs on a tray; you should get about 20.
Time: PT5M
Sauté onion and garlic
Heat a thin layer of oil in the large pot over medium heat. Add the diced half onion and minced garlic; sauté for about 1 minute until the onion becomes translucent.
Time: PT2M
Temperature: medium
Add chilies and tomatoes
Stir in the two Chile Morita and cook for a few seconds. Add the chopped Roma tomatoes and cook, stirring occasionally, until the tomatoes release their juice and break down.
Time: PT5M
Temperature: medium
Add water and bouillon
Pour in 10 cups of hot water and add 2 tbsp chicken bouillon. Stir well and bring the soup to a boil.
Time: PT5M
Temperature: high
Simmer meatballs
Reduce to a gentle boil, then carefully add the meatballs one by one. Cover the pot and let them cook for 5 minutes.
Time: PT5M
Temperature: medium
Add root vegetables
Add the sliced carrots and cubed potatoes to the pot. Cover and simmer for 10 minutes, or until the vegetables are just tender.
Time: PT10M
Temperature: medium
Add zucchini and cilantro
Stir in the sliced calabacitas (zucchini) and chopped cilantro. Cover and cook for another 10 minutes until all vegetables are tender.
Time: PT10M
Temperature: medium
Serve
Ladle the hot soup into bowls and enjoy. Garnish with extra cilantro if desired.
Time: PT2M
Nutrition Facts
- Calories
- 750
- Protein
- 30g
- Carbohydrates
- 45g
- Fat
- 35g
- Fiber
- 5g
Dietary info: Gluten-Free, High-Protein, Contains Meat
Allergens: Eggs
Ingredient Substitutions
- Instead of Ground Beef: Ground Turkey, Ground Chicken
- Instead of Fresh Mint Leaves: Dried Mint
- Instead of Uncooked Rice: Brown Rice
- Instead of Eggs: Flax Egg
- Instead of Vegetable Oil: Canola Oil, Olive Oil
- Instead of White Onion: Yellow Onion
- Instead of Chile Morita: Chipotle in Adobo
- Instead of Roma Tomatoes: Canned Diced Tomatoes
- Instead of Chicken Bouillon: Stock Cube
- Instead of Potatoes: Sweet Potatoes
Equipment Needed
- Mixing Bowl
- Spatula (optional)
- Measuring Cup (1/4 cup)
- Large Pot
- Stove
- Knife
- Cutting Board
- Ladle (optional)
- Spoon (optional)
Critical Steps — Do Not Skip
- Mix meatball ingredients until evenly combined
- Form uniform 1/4‑cup meatballs
- Add meatballs slowly to the boiling broth
- Do not overcook the meatballs; 5 minutes is sufficient
- Adjust seasoning after adding vegetables
Chef Tips from the Video
- Chopping the mint finely distributes its fresh flavor throughout each meatball.
- Using a 1/4‑cup measure guarantees uniform meatball size for even cooking.
- If you prefer more heat, increase the amount of Chile Morita or add a pinch of cayenne.
Troubleshooting
Meatballs fall apart in the broth.
Make sure the meat mixture is well‑combined and keep the broth at a gentle simmer, not a rolling boil.
Soup is too watery.
Simmer uncovered for a few minutes to reduce, or add a little more rice for thickness.
Vegetables become mushy.
Add the carrots and potatoes earlier and the zucchini later as instructed; test for doneness with a fork.
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze in freezer‑safe containers for up to 2 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Prepare the meatball mixture, shape the balls, and refrigerate for up to 24 hours before cooking.
- Raw meatballs can be frozen on a tray, then transferred to a freezer bag; cook from frozen, adding an extra 5‑7 minutes.
- The soup broth can be made a day ahead; reheat and add fresh meatballs and vegetables before serving.
Frequently Asked Questions
What is the cultural significance and history of Caldo de Albondigas in Mexican cuisine?
Caldo de Albondigas is a traditional Mexican comfort soup that dates back to colonial times when Spanish influences introduced meatballs (albóndigas) to native broth recipes. It is often served as a nourishing family meal, especially during cooler evenings or when someone is feeling under the weather.
What are the traditional regional variations of Caldo de Albondigas in Mexico?
In central Mexico, the soup commonly includes rice and carrots, while coastal versions may add seafood or use fish stock. In the north, beef is favored and sometimes a touch of cumin is added, whereas southern recipes might incorporate chipotle or morita chilies for a smoky flavor.
How is Caldo de Albondigas traditionally served in Mexican households?
It is typically served hot in deep bowls, garnished with fresh cilantro, a squeeze of lime, and sometimes a side of warm corn tortillas. Families often enjoy it with a side of rice or beans, making it a complete, comforting meal.
During which occasions or celebrations is Caldo de Albondigas commonly prepared in Mexico?
The soup is a staple for everyday family meals but is also prepared for special occasions such as birthdays, religious holidays, and gatherings after a long day of work. Its soothing nature makes it popular for sick‑day meals and late‑night gatherings.
What authentic traditional ingredients are used in Caldo de Albondigas and what are acceptable substitutes?
Traditional ingredients include ground beef, rice, carrots, potatoes, zucchini (calabacitas), cilantro, and Chile Morita for a smoky note. Substitutes can be ground turkey for a lighter meat, brown rice for added fiber, or chipotle in adobo if Morita chilies are unavailable.
What other Mexican dishes pair well with Caldo de Albondigas?
Serve the soup alongside Mexican rice, refried beans, fresh guacamole, or warm corn tortillas. A simple side salad with lime‑dressed avocado also complements the rich broth.
What are the most common mistakes to avoid when making Caldo de Albondigas?
Common errors include over‑mixing the meatball mixture, which makes the meat tough, adding the meatballs to a rolling boil which can cause them to fall apart, and overcooking the vegetables so they become mushy. Follow the gentle simmer steps and add vegetables in stages to avoid these issues.
Why does this Caldo de Albondigas recipe use Chile Morita instead of fresh chilies?
Chile Morita provides a deep, smoky flavor without adding excessive heat, preserving the soup’s comforting profile. Fresh chilies can make the broth too spicy and change the traditional taste that families associate with the classic version.
Can I make Caldo de Albondigas ahead of time and how should I store it?
Yes, you can prepare the broth and meatballs a day ahead. Store the broth and cooked meatballs separately in airtight containers in the refrigerator for up to 4 days. Reheat the broth, add fresh vegetables, and finish cooking before serving.
What does the YouTube channel Love Kari Cooking specialize in?
The YouTube channel Love Kari Cooking specializes in family‑friendly Mexican home cooking, offering step‑by‑step tutorials for traditional dishes, quick weeknight meals, and comfort foods that celebrate Mexican flavors and culture.
Last updated: August 30, 2026
