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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.”
- 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.”
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.
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.
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Caldo de Albóndigas (Mexican Meatball Soup)
Ingredients
For Meatballs
- 1 lb ground beef
- 1 lb ground pork
- 10 mint leaves finely chopped
- 1/2 cup white rice
- 1/4 tspn dried oregano
- 1 tspn salt
- 1/2 tspn pepper
- 1/4 onion finely diced
- 1 garlic clove finely minced
- 2 eggs
For the Tomato Sauce
- 4 tomatoes rough chopped
- 1 cup water
- 1/4 onion rough chopped
- 1 garlic clove whole
- 1 tbsp olive oil
- 4 1/2 cup beef broth
Optional Vegetables
- 1 carrot diced
- 1 potato peeled and diced
- 1 calabacita diced (or zucchini)
Instructions
For the Meatballs
- In a large bowl, add the beef, pork, mint, rice, oregano, salt, pepper, onion, garlic, and eggs.
- Mix until well combined.
- Form meatballs. About the 1” to 1 1/2" in diameter.
- Repeat until you no longer have meat.
- Place in the fridge until ready to use.
For the Tomato Sauce
- In the meantime, add the tomatoes, water, onion, and garlic to a blender.
- Blend until smooth.
- Heat the oil in a large stock pot.
- Add the tomato sauce. Cook for 2 minutes.
- Gently and carefully add the meatballs to the pot, one-by-one.
- Add the beef broth. Stir gently.
- Cook for 5 minutes.
- Add the carrots and potatoes.
- Stir gently to combine.
- Cover and let cook for 30 minutes.
- Note: if you are using the calabacita, add at the last 10 minutes of cooking.
- Serve with lime and enjoy.
Video
Notes
- 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. - However, this method will create more dishes to wash.
This is a great soup with a very interesting history. I love to know where and how a dish originated and those dishes that come from the Moors in Spain are fantastic. Thanks!
I love meatball soup! This is such a perfect and comforting dish for the season…also loving the idea of mint in those meatballs 😀
This Mexican meatball soup has all the elements of an AMAZING dish! Perfect cold-weather comfort food.
Hi Maggie, this sounds like a greatest recipe I’d like to try. I have a question about the dry rice. Is it used as a binder? Also, does it cook and soften as the meatballs do? I’ve never thought to use dry rice this way.
What a great way to serve meatballs. Your grandmother sounds like my mamma – she loved to feed anyone who came over. The touch of mint in the meatballs is very interesting. This is definitely a recipe I must make.
Can this be made in an instapot?
Yes. Make the albondigas. Add the broth, tomato sauce, and meatballs into the instant pot. Pressure cook HIGH. Move the valve to SEALING. 9 minutes. Fully release.
My mom makes the with chicken but I love beef too!! I will attempt to make these soon. 😛 So yummy and perfect for this weather.
Anyone who has gotten their recipe from their grandma is a smart girl! I’m so willing to try anybody’s recipe if it comes from grandma’s generation.! This looks amazing!!!
Maggie I love this , family recipes are the best. This inspires my to step out of my comfort zone and try this. All these flavors sounds fabulous.
Made this over the weekend and everyone loved it!! Thanks for a great recipe!!!
What an incredibly informative post! These meatballs look amazing, and I love the flavors that go inside of them. I’ve never used rice in meatballs before, but I’m really intrigued and definitely can’t wait to try it. This is perfect for making a tapas style meal at home this week!
I grew up eating this soup, mom just made it a little different! A very light clear broth, made by cooking the meatballs in a, onion, garlic carrot and celery, base! She added the rice to the meatballs and served some on the side!
Second time i make this and its always a hit – so easy to make. I only used ground beef. We loved it! Will be adding this to my favorite recipes for rotation. Thanks for this recipe!
That warms my heart to hear. Glad everyone enjoyed!