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Authentic Mexican Albondigas Soup

Close-up of a white bowl filled with steaming albondigas soup, featuring meatballs, carrots, potatoes, zucchini, and fresh cilantro.
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Make traditional Mexican Meatball Soup, Caldo de Albondigas, featuring tender beef and pork meatballs simmered in a flavorful vegetable broth.

Ingredients

Scale
  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1/2 cup uncooked white rice
  • 1/4 cup finely chopped onion (for meatballs)
  • 1 egg
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 cup chopped fresh cilantro (for meatballs)
  • Salt and black pepper to taste
  • 8 cups chicken broth or water
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion (for broth)
  • 2 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 medium potatoes, peeled and diced
  • 2 celery stalks, chopped
  • 1 medium zucchini, chopped
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/4 cup chopped fresh cilantro (for garnish)

Instructions

  1. Combine ground beef, ground pork, rice, 1/4 cup chopped onion, egg, cumin, oregano, 1/4 cup cilantro, salt, and pepper in a bowl. Mix gently until just combined; do not overmix.
  2. Form the mixture into small, uniform meatballs, about 1 inch in diameter. You should have about 20 to 24 meatballs.
  3. In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the 1/2 cup chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
  4. Pour in the chicken broth or water and bring to a simmer.
  5. Carefully drop the meatballs into the simmering broth one by one.
  6. Add carrots, potatoes, celery, diced tomatoes, and salt and pepper to taste.
  7. Bring the soup back to a gentle simmer. Cover partially and cook for 20 minutes, or until the rice is cooked and the vegetables are tender.
  8. Stir in the zucchini during the last 5 minutes of cooking so it remains slightly firm.
  9. Taste the broth and adjust seasoning if needed.
  10. Ladle the Albondigas soup into bowls and garnish each serving with fresh cilantro.

Notes

  • For a lower-carb option, omit the rice from the meatballs and add extra zucchini or chayote squash to the broth.
  • Use a mix of beef and pork for the most tender and flavorful meatballs.
  • If you prefer a thicker broth, you can blend a small portion of the cooked vegetables and return them to the soup before serving.

Nutrition

Find it online: https://tastetaught.com/albondigas-soup-mexican-meatball-soup-recipe/