Caldo de Albóndigas + VIDEO

This recipe for Caldo de Albondigas is the way my grandma made it for me, for our family, for anyone who stopped by to visit her humble home in Durango, Mexico.

A spoonful of love and nurturing from my beloved grandmother to you.

This is one of many treasured Mexican stews. Others include Birria de Res, Frijoles Charros, Menudo.

How to Make It

• Start by adding the meatball ingredients in a large bowl.
• Mix well to combine everything. It will look like a giant meatball.

You can make smaller meatballs. They will cook faster this way.

I used dry white rice. Some people will use leftover cooked rice or rinsed rice. They all work in this dish.

Yerbabuena, or mint. This is an important ingredient when making this Caldo de Albondigas recipe. It gives this Mexican soup a distinct taste.

• Using your hands, form meatballs. About 1 1/2” in diameters. Place in the fridge until ready to use.

Note: If you have made monster-size meatballs, or larger than 2” in diameter, it will take them longer to cook.

Albondigas in English means “meatballs.”

Other family recipes: Champurrado, Mexican Picadillo, Enchiladas Dulces

• Add the tomato sauce ingredients into a blender.
• Blend until smooth.

The tomato sauce is very simple. It’s the same tomato sauce used to make Sopa de Conchas and Entomatadas.

Pro Tip: Some people will tell you to strain the sauce. It really depends on your blender.

If you see that the sauce has pieces of tomato or onion in it, it might need straining. If you have a super awesome blender that zips everything clean, then you’re good to go.

• Heat oil in a large stock pot and add the tomato sauce.
• After it has been cooking for 5 minutes, gently and carefully add the meatballs. One by one.

Can you cook meatballs in a frying pan?

Yes. Heat oil and sear the meatballs on all sides before adding to the stock pot.
Add tomato sauce, broth, and desired veggies. Simmer for 30 minutes.

I prefer the easy way. That is, putting the raw meatballs straight into the pot and saving myself the extra dishes to wash.

How Do You Pronounce It?

Albondigas Soup, or al-BON-dee-gus. Some people will put the accent mark over the wrong syllable, causing confusion on the pronunciation.

Name that Soup

I know this dish as Caldo de Albondigas. Some people refer to this dish as “Albondigas en Caldillo.”

Caldillo: A thick Mexican stew made of meat, potatoes, and sometimes chiles.

Others will call it Sopa de Albondigas. Americans call it Mexican Meatball Soup, or Albondigas Soup.

This next part is up to you. You can add one, two, or all three of the above.

However, depending on how long it takes them to cook is when you should add them to the pot.

• Add the potato and carrot after the meatballs begin to simmer in the pot.
• If using the calabacita, add to the pot at the last 10 minutes of cooking.

My grandmother always added potatoes to the soup. It thickens the sauce. Occasionally, a chipotle would also make it in the pot for some extra heat.

Where did this recipe originate from?

The word “albóndigas” is derived from the Arabic “al-bunduq,” or hazelnut, or something round.

The belief is that Albóndigas originated as a Berber or Arab dish and were imported to Spain when it was under Muslim rule.

• Cover and cook on low for 30 minutes.

Once you have added the veggies, be sure to give everything a gentle stir. Be very careful NOT to break up the meatballs.

This is also a good time to taste for salt. Add more salt, if needed. This is a stew, but if you prefer a thinner sauce, add 1 cup of water.

If you’re in the mood for soup, here’s a list of Authentic Mexican Soups that will surely hit the spot.

How Long Does Last?

• Caldo de Albondigas lasts 3-5 days in the fridge.
• It lasts 4-6 months in the freezer in a sealable, airtight plastic bag.

You might see this soup served in a bowl with extra rice. A squeeze of lime and chopped cilantro add an extra touch of brightness to this dish. A delicious soup for your entire troop.

Hungry for More?

Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.

Did you make this recipe? Please rate the recipe below!