Caldo de Albóndigas (Mexican Meatball Soup)
Caldo de Albóndigas is a beloved Mexican comfort food that combines tender, flavorful meatballs with a rich, savory broth and hearty vegetables. This soup is perfect for warming up on a chilly day or enjoying as a wholesome, homemade meal. With its aromatic spices and satisfying textures, it’s a dish that brings people together and fills the kitchen with irresistible smells. Let’s dive into this delicious recipe!
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
Directions
- Prepare the Meatballs:
- In a large bowl, combine the ground beef, rice, egg, flour, salt, pepper, garlic powder, onion powder, and cumin. Mix well until all ingredients are evenly incorporated.
- Shape the mixture into meatballs of your desired size (about 1-1.5 inches in diameter works well). Set aside.
- Sauté the Vegetables:
- Heat 2 tablespoons of cooking oil in a large pot over medium heat.
- Add the chopped potatoes and onion, and sauté for about 3 minutes, stirring frequently to prevent sticking.
- Sprinkle in 1 teaspoon of flour and cook for another minute to thicken the base slightly.
- Build the Broth:
- Pour enough water into the pot to cover the potatoes by about 2 inches.
- Stir in half a can of tomato sauce to start (you can add more later if desired).
- Add the cilantro, jalapeño (if using), sliced carrots, and 1 teaspoon each of salt, black pepper, garlic powder, onion powder, and cumin. Stir well to combine.
- Cook the Meatballs:
- Gently drop the prepared meatballs into the simmering broth. Be careful not to overcrowd the pot.
- Cover the pot and let the soup simmer for about 30 minutes, or until the meatballs are fully cooked and the potatoes are tender. Cooking time may vary depending on the size of the meatballs.
- Final Adjustments:
- Taste the broth and adjust the seasoning as needed. Add more tomato sauce if you prefer a richer, more tomato-forward flavor.
- Serve & Enjoy:
- Ladle the soup into bowls, making sure each serving gets a generous amount of meatballs, vegetables, and broth.
- Serve with warm tortillas, a side of rice, or a sprinkle of fresh cilantro for garnish.
Tips for the Best Caldo de Albóndigas
- Meatball Texture: For extra tender meatballs, avoid overmixing the meat mixture. Handle it gently when shaping.
- Spice Level: Adjust the jalapeño or add a pinch of chili powder if you prefer a spicier soup.
- Vegetable Variations: Feel free to add other vegetables like zucchini, celery, or corn for extra flavor and nutrition.
- Make Ahead: This soup tastes even better the next day as the flavors meld together. Store leftovers in the refrigerator for up to 3 days.
Caldo de Albóndigas is more than just a soup—it’s a comforting, nourishing experience that brings warmth and joy to the table. Whether you’re cooking for family or friends, this dish is sure to be a hit. ¡Buen provecho! 🍲🌶️