Caldo de albondigas, the Ultimate Comfort Soup

Ingredients

• 2 lb Ground Beef (92% lean, 8% fat)
• 0.5 large White Onion (Finely diced for meatballs)
• 0.25 cup Fresh Mint Leaves (Stems removed, chopped)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Ancho Chili Powder
• 1 tsp Chipotle Powder
• 0.5 tsp Ground Cumin
• 1.5 tsp Dry Mexican Oregano
• 2.5 tsp Kosher Salt (Adjust to taste)
• to taste Black Pepper (Freshly ground)
• 0.25 cup Long Grain Rice (Uncooked)
• 2 Large Eggs (Room temperature)
• 2 tbsp Avocado Oil (For browning and sautéing, extra if needed)
• 1 large White Onion (Diced medium for soup base)
• 2 medium Carrots (Diced medium)
• 2 Celery Stalks (Diced)
• 6 Garlic Cloves (Minced)
• 1 tsp Dried Marjoram
• 0.5 tsp Ground Allspice
• 4 Whole Cloves
• 1.5 tbsp Tomato Paste
• 2 cup Diced Tomatoes (Canned, drained)
• 12 cup Low Sodium Beef Broth (About 3 liters)
• 1 Chipotle Pepper in Adobo (Finely minced; adjust for heat)
• 0.25 bunch Fresh Cilantro (Chopped, plus extra for garnish)
• 1 bundle Fresh Thyme, Mint, Oregano Bundle (Tied together with kitchen twine)
• 3 large Gold Potatoes (Cut into bite‑size pieces; skin left on for fiber)
• 3 Corn on the Cob (Cut into 3‑inch sections)
• 1 Calabacita (Mexican Zucchini) (If unavailable, use regular zucchini)
• 0.25 head Cabbage (Green cabbage, diced)
• 0.25 large Red Onion (Finely chopped for garnish)
• 4 Radishes (Thinly sliced for garnish)
• 1 Lime (Juiced, drizzle at serving)
• 6 Corn Tortillas (Freshly made or store‑bought, warmed)

Instructions

1. Prepare the meatball mixture

   In a large mixing bowl combine ground beef, finely diced half onion, chopped mint, onion powder, garlic powder, ancho chili powder, chipotle powder, cumin, Mexican oregano, kosher salt, black pepper, uncooked rice, and eggs. Mix until just combined; avoid over‑mixing.

   Time: PT10M

2. Form and brown the meatballs

   Portion the mixture into 1‑inch balls (about 1‑2 tbsp each) using a scoop or your hands. Heat 2 tbsp avocado oil in the large pot over medium‑high heat. Working in batches, add meatballs and brown on one side until deep golden, about 2‑3 minutes per side. Remove and set aside.

   Time: PT10M

   Temperature: Medium‑high

3. Sauté the aromatics

   Reduce heat to medium. Add a splash more avocado oil if needed. Add the remaining diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften and the onion is translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Add garlic and spices

   Stir in minced garlic, dried marjoram, cumin, allspice, and whole cloves. Toast for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

5. Incorporate tomato paste and diced tomatoes

   Add tomato paste and cook, stirring, for 1 minute. Then add the canned diced tomatoes and cook another 2 minutes to allow them to soften.

   Time: PT3M

   Temperature: Medium

6. Add broth and bring to a boil

   Pour in the low‑sodium beef broth and bring the mixture to a rolling boil. Add the minced chipotle pepper (or more for extra heat).

   Time: PT5M

   Temperature: Medium‑high

7. Return meatballs and add herb bundle

   Reduce heat to medium‑low to maintain a gentle simmer. Carefully add the browned meatballs back into the pot. Tie together cilantro, thyme, mint, and oregano with kitchen twine and drop the bundle into the soup.

   Time: PT2M

   Temperature: Medium‑low

8. Prep remaining vegetables while soup simmers

   While the broth simmers, dice the potatoes, cut corn on the cob into 3‑inch sections, slice the zucchini (calabacita), and dice the cabbage.

   Time: PT10M

9. Add root vegetables and corn

   Add the potatoes, corn sections, and any remaining carrots to the pot. Cover and simmer for 10‑15 minutes, or until the potatoes are about 90 % done.

   Time: PT12M

   Temperature: Medium‑low

10. Add zucchini and cabbage

    Stir in the zucchini and cabbage. Simmer uncovered for an additional 5 minutes until all vegetables are tender but not mushy.

    Time: PT5M

    Temperature: Medium‑low

11. Final seasoning and garnish

    Remove the herb bundle. Adjust salt and pepper to taste. Ladle soup into bowls and garnish with chopped red onion, fresh cilantro, sliced radishes, and a drizzle of lime juice.

    Time: PT3M

12. Serve with fresh corn tortillas

    Warm corn tortillas on a dry skillet or directly over a flame for 30 seconds per side. Serve alongside the soup for dipping.

    Time: PT5M

    Temperature: Medium

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Ground Beef: Ground Turkey, Ground Pork
• Instead of White Onion: Yellow Onion
• Instead of Fresh Mint Leaves: Fresh Cilantro (different flavor), Dried Mint (1 tbsp)
• Instead of Onion Powder: Dried Minced Onion
• Instead of Garlic Powder: Fresh Minced Garlic (½ tsp)
• Instead of Ancho Chili Powder: Paprika
• Instead of Chipotle Powder: Smoked Paprika
• Instead of Ground Cumin: Ground Coriander
• Instead of Dry Mexican Oregano: Regular Oregano
• Instead of Long Grain Rice: Quinoa
• Instead of Large Eggs: Egg substitute (1/4 cup each)
• Instead of Avocado Oil: Olive Oil, Vegetable Oil
• Instead of White Onion: Yellow Onion
• Instead of Dried Marjoram: Dried Thyme
• Instead of Tomato Paste: Crushed Tomatoes (1/4 cup)
• Instead of Diced Tomatoes: Fresh diced tomatoes (2 cups)
• Instead of Low Sodium Beef Broth: Homemade beef stock
• Instead of Chipotle Pepper in Adobo: Chipotle powder (additional)
• Instead of Fresh Thyme, Mint, Oregano Bundle: Separate fresh herbs
• Instead of Gold Potatoes: Russet potatoes
• Instead of Corn on the Cob: Frozen corn kernels (1.5 cup)
• Instead of Calabacita (Mexican Zucchini): Zucchini
• Instead of Cabbage: Savoy cabbage
• Instead of Red Onion: White onion
• Instead of Lime: Lime juice (1 tbsp)
• Instead of Corn Tortillas: Flour tortillas (not traditional)

Equipment Needed

• Large Pot (6‑8 qt)
• Mixing Bowl
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Wooden Spoon or Ladle
• Tongs (optional)
• Kitchen Twine (optional)

Critical Steps — Do Not Skip

• Forming and gently mixing the meatball mixture without over‑working.
• Browning meatballs in batches to develop flavor.
• Deglazing the pot with aromatics and tomato paste to capture browned bits.
• Maintaining a gentle simmer after adding meatballs to prevent them from falling apart.
• Adding vegetables in stages to ensure proper texture.

Chef Tips from the Video

• Use a mix of fresh herbs tied together; they infuse the broth and are easy to remove.
• For extra depth, add a splash of dry sherry or a teaspoon of smoked paprika with the tomato paste.
• If you like a thicker broth, stir in a tablespoon of masa harina (corn flour) after the vegetables are cooked.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze in portion‑sized containers for up to 3 months; thaw before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Form and brown the meatballs up to 2 days ahead; store in the fridge and add to broth when ready.
• Prepare the broth and keep it refrigerated; combine with meatballs and vegetables when cooking.
• Corn tortillas can be made ahead and frozen; reheat on a skillet before serving.

Frequently Asked Questions