Caldo de Albóndigas, or Mexican meatball soup, is a comforting and flavorful dish perfect for a chilly evening or any time you crave a warm, hearty meal. This classic recipe combines tender, savory meatballs simmered in a rich broth, bursting with the vibrant tastes of onions, garlic, and cilantro. The broth itself is a masterpiece, a delicate balance of savory and subtly spicy, with a depth of flavor that will leave you wanting more. Each spoonful offers a delightful combination of textures – the soft, juicy meatballs, the tender vegetables, and the fragrant broth.
This simple yet satisfying recipe is surprisingly easy to make, even for beginner cooks. Forget complicated techniques and lengthy prep times; this recipe focuses on fresh, high-quality ingredients and straightforward cooking methods to deliver maximum flavor with minimal fuss. Ready to experience the deliciousness? Let's dive into the step-by-step instructions and create a bowl of heartwarming Caldo de Albóndigas together.
Tools Needed
- Large bowl
- Pot
- Blender
Ingredients
- Lean ground beef: 2 pounds
- Oregano: 2 teaspoons
- Garlic salt: 2 teaspoons
- Black pepper: 2 teaspoons
- Ground cumin: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Small white onion: 1/4
- Cilantro: a handful
- Minced garlic cloves: 2
- Chipotle pepper: 1
- Rice (uncooked): 1 cup
- Eggs: 2
- Roma tomatoes: 5
- Garlic cloves: 2
- Chipotle peppers in Adobo sauce: 3
- Chicken bouillon
- Beef bouillon
- Water: 5 cups + 2 quarts
- Corn on the cob: 2
- Potatoes: 3
- Celery
- Carrots
- Calabacitas
- Lime juice
Step-by-Step Instructions
Step 1. Prepare the Meatballs and Broth
- In a large bowl, combine ground beef, oregano, garlic salt, black pepper, cumin, salt, 1/4 small white onion (minced), cilantro, garlic cloves (minced), and chipotle pepper (minced).
- Add 1 cup uncooked rice and 2 eggs to the meatball mixture. Mix well to combine.
- Shape the meatball mixture into even-sized meatballs.
- Blend 5 Roma tomatoes, 1/4 small white onion, 2 garlic cloves, 3 chipotle peppers in adobo sauce, chicken bouillon, beef bouillon, 1/2 teaspoon ground cumin, and 5 cups of water until smooth.
Step 2. Simmer and Cook the Soup
- In a pot, combine the tomato broth with 2 quarts of water. Add salt and bring to a simmer over medium heat.
- Add the meatballs to the simmering broth. Simmer again.
- Add corn on the cob (optional). Simmer for 20 minutes.
- After 20 minutes, add potatoes, celery, and carrots. Cover and cook for another 15 minutes.
- After 15 minutes, add calabacitas. Make sure potatoes and carrots are semi-soft. Cook for 5-7 more minutes.
Step 3. Season and Finish
- Stir in a little more cilantro and an additional chipotle pepper (optional).
Step 4. Serve
- Serve and enjoy with lime juice and tortillas (optional).
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- Adjust the amount of salt to your preference.
- Add your favorite vegetables besides the ones listed.
- Check the potatoes and carrots to ensure they are nice and soft before serving.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 50-60g
- Protein: 40-50g
FAQs
1. Can I use ground turkey or chicken instead of beef for the meatballs?
Absolutely! Ground turkey or chicken will work well, just be aware the meatballs might be slightly less dense.
2. How can I make this recipe spicier?
Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the broth while it simmers. You can also add a chopped jalapeño or serrano pepper to the meatballs.
This Caldo de Albóndigas recipe is a guaranteed crowd-pleaser, perfect for family dinners or cozy nights in. The rich, flavorful broth and tender meatballs will leave you feeling satisfied and wanting seconds. Enjoy the warmth and deliciousness of this classic Mexican soup!