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Authentic Mexican Albondigas Soup

Close-up of a white bowl filled with hearty albondigas soup featuring meatballs, potatoes, carrots, and zucchini.
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Make this hearty and flavorful Mexican Meatball Soup, Caldo de Albondigas, featuring tender homemade meatballs, fresh vegetables, and a savory tomato broth. This is a comforting family dinner favorite.

Ingredients

Scale
  • 1 pound ground beef or a mix of beef and pork
  • 1/4 cup uncooked white rice
  • 1/4 cup finely chopped onion (for meatballs)
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 6 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup chopped onion (for soup base)
  • 2 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 medium potatoes, peeled and diced
  • 1 small zucchini, diced
  • 1/2 cup chopped fresh cilantro, plus more for garnish
  • Salt and pepper to taste

Instructions

  1. Combine the ground meat, rice, 1/4 cup onion, egg, oregano, cumin, salt, and pepper in a bowl. Mix gently with your hands until just combined; do not overmix.
  2. Form the meat mixture into small, uniform meatballs, about 1 inch in diameter. You should have about 18 to 20 meatballs.
  3. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the 1/2 cup onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth and diced tomatoes. Bring the mixture to a simmer.
  5. Gently drop the meatballs into the simmering broth one at a time.
  6. Add the carrots and potatoes to the pot. Reduce the heat to low, cover, and simmer for 15 minutes.
  7. Add the diced zucchini and continue to simmer, uncovered, for another 10 minutes, or until the meatballs are cooked through and the vegetables are tender.
  8. Stir in the 1/2 cup chopped cilantro during the last 5 minutes of cooking. Taste the broth and adjust salt and pepper as needed.
  9. Serve the soup hot, garnished with extra fresh cilantro.

Notes

  • For a low-carb option, omit the rice from the meatballs and substitute the potatoes with chayote squash or add extra zucchini.
  • You can use ground turkey for a lighter version of the meatballs.
  • If you prefer a richer broth flavor, use beef broth instead of chicken broth.

Nutrition

Find it online: https://www.unfoldrecipes.com/albondigas-soup-authentic-mexican-meatball-soup/