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Caldo de Albóndigas (Mexican Meatball Soup) 🌿🥕🥔

There’s nothing quite like a steaming bowl of Caldo de Albóndigas to warm your soul. This classic Mexican meatball soup combines juicy, seasoned meatballs with hearty vegetables and a lightly spiced broth. It’s a dish that has been passed down through generations, often served in family kitchens on chilly evenings or as a wholesome Sunday meal.

The flavors are comforting yet bold, with a delicate balance of spices, fresh herbs, and a touch of tomato richness. Best of all, it’s budget-friendly, easy to prepare, and perfect for feeding a hungry family.

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Why You’ll Love This Recipe ❤️

• Authentic Mexican comfort food – brings traditional flavors right to your kitchen.
• Wholesome and hearty – packed with protein, veggies, and warm broth.
• Customizable – adjust spice levels, vegetables, and tomato richness to your taste.
• Family favorite – a meal that satisfies both kids and adults.
• Perfect for meal prep – reheats beautifully for next-day lunches or dinners.

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Ingredients 🛒

For the Meatballs:

• 1 lb lean ground beef
• 2 teaspoons long-grain rice
• 1 egg
• 2 teaspoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin (comino)

For the Soup:

• 2 potatoes, chopped
• 2 carrots, sliced
• 1/2 onion, chopped
• 1 jalapeño, sliced (optional, for spice)
• 1/2 cup chopped cilantro
• 1 can tomato sauce (use half to start, add more as needed)
• 1 teaspoon flour
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin (comino)
• Water (enough to cover ingredients by about 2 inches)
• 2 tablespoons cooking oil

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Step-by-Step Instructions 👩‍🍳

1️⃣ Prepare the Meatballs

1. In a large mixing bowl, combine ground beef, rice, egg, flour, salt, pepper, garlic powder, onion powder, and cumin.
2. Mix with clean hands until well combined.
3. Shape into small meatballs, about 1 to 1.5 inches in diameter. Set aside.

2️⃣ Sauté the Vegetables

1. Heat cooking oil in a large soup pot over medium heat.
2. Add potatoes and onion, cooking for 3 minutes while stirring often.
3. Sprinkle flour into the mixture and stir for another minute to create a slightly thickened base.

3️⃣ Build the Broth

1. Pour enough water into the pot to cover potatoes by about 2 inches.
2. Stir in half of the tomato sauce (reserve the rest for later).
3. Add cilantro, jalapeño (if using), carrots, salt, pepper, garlic powder, onion powder, and cumin.
4. Stir well and bring to a gentle simmer.

4️⃣ Cook the Meatballs

1. Carefully drop the meatballs into the simmering broth.
2. Cover the pot and cook for about 30 minutes, or until the meatballs are fully cooked and potatoes are tender.
3. Stir gently from time to time to avoid breaking the meatballs.

5️⃣ Final Adjustments

1. Taste the broth and adjust seasoning if needed.
2. Add more tomato sauce if you prefer a deeper tomato flavor.
3. Serve hot, garnished with fresh cilantro.

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Expert Tips & Variations 🌟

• Rice in the meatballs – don’t skip it! It helps bind the meatballs and keeps them tender.
• For a spicier broth – add a second jalapeño or swap in a serrano pepper.
• Make it heartier – add zucchini, corn, or green beans along with the potatoes and carrots.
• Lighten it up – use ground turkey or chicken instead of beef.
• Serve with sides – warm corn tortillas, lime wedges, or Mexican rice make perfect pairings.

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Important Notes ⚠️

• Add the meatballs gently to the soup—dropping them in too fast can cause them to fall apart.
• Avoid stirring too vigorously while cooking the meatballs.
• Taste as you go—tomato sauce can vary in acidity, so balance with seasonings.

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Nutritional Information (per serving, approx. 6 servings) 📊

• Calories: ~280
• Protein: 18g
• Fat: 12g
• Carbohydrates: 22g
• Fiber: 3g
• Sodium: 620mg

(Nutrition may vary based on portion size and additional ingredients.)

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Frequently Asked Questions (FAQ) ❓

1. Can I make albóndigas ahead of time?
Yes! You can prep the meatballs and refrigerate them for up to 24 hours before cooking.

2. Why is there rice in the meatballs?
Rice is a traditional binder in albóndigas, keeping them moist and tender while they simmer in the broth.

3. Can I freeze Caldo de Albóndigas?
Absolutely. Store in freezer-safe containers for up to 2 months. Reheat slowly on the stove.

4. What do I serve with it?
Corn tortillas, lime wedges, and Mexican rice are classic sides, but it’s filling enough to enjoy on its own.

5. Can I use fresh tomatoes instead of tomato sauce?
Yes! Blend 2–3 roasted or boiled tomatoes until smooth, then use in place of canned tomato sauce.

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✨ There you have it—Caldo de Albóndigas that’s rich, satisfying, and full of tradition. This soup brings warmth and comfort to the table every single time. Serve it with tortillas and a squeeze of lime for the perfect finishing touch! 🌮🍋

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