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    Home » Recipes » Beef » Caldo de Albóndigas + VIDEO

    Caldo de Albóndigas + VIDEO

    Last Updated November 9, 2022. Originally Posted October 15, 2019 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Caldo de Albóndigas (Mexican Meatball Soup) is a hearty and satisfying comfort food. It is a delight that tastes just right. Make some tonight!
    Jump to Recipe Print Recipe
    Mexican Albondigas Soup in a decorative blue bowl topped with cilantro.

    Albóndigas en Caldillo (or Mexican Meatball Soup) in a decorative blue bowl next to lime and a spoon.

    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.

    Two pictures side by side showing how to to mix the ingredients for the meatballs.

    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.

    A large white bowl full of raw meatballs.

    • 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

    Two pictures side by side showing how to make the tomato sauce.

    • 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.

    Tomato sauce simmering a large stock pot.

    • 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.

    A stock pot with meatballs and tomato sauce.

    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.

    Three pictures showing the different vegetables you can add to the Mexican 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.

    A large stock pot with tomato sauce and meatballs cooking on a stove.

    • 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.

    Mexican Albondigas Soup in a decorative blue bowl topped with cilantro.

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

    Albondigas en Caldillo (or Mexican Meatball Soup) in a decorative blue bowl next to lime and a spoon.

    Caldo de Albóndigas (Mexican Meatball Soup)

    Caldo de Albóndigas (Mexican Meatball Soup) is a hearty and satisfying comfort food. It is a delight that tastes just right. Make some tonight!
    5 from 47 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 6 people
    Calories: 553kcal
    Author: Maggie Unzueta

    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

    The tomato sauce might need straining, depending on your blender. If it is not fully smooth, then strain the sauce. 
    Can you cook the meatballs in a frying pan first?
    • 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. 
    If using the calabacita, add to the pot at the last 10 minutes of cooking.
    Be very gentle when stirring, or you will break up the meatballs. 

    Nutrition

    Calories: 553kcal | Carbohydrates: 24g | Protein: 33g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 163mg | Sodium: 869mg | Potassium: 1038mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2597IU | Vitamin C: 24mg | Calcium: 79mg | Iron: 4mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Beef, Mexican, Recipes, Soups

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Kathy

      March 13, 2021 at 7:30 am

      This looks like an interesting dish. I’ve never had or even heard of this before. I’ll have to try it out.

      Reply
      • Maggie U

        April 12, 2021 at 4:34 pm

        Hope you try it! It’s delicious

        Reply
        • Denise

          September 9, 2022 at 5:19 pm

          5 stars
          Made it for my fiancé and he mentioned how this reminds him of how his parents cooked dishes. I am so thankful for your recipes!!!

        • Maggie Unzueta

          September 13, 2022 at 10:44 am

          Aww! That’s so great to hear.

    2. Beth

      March 13, 2021 at 9:18 am

      5 stars
      This looks delicious! The non-vegetarians in my family will love it.

      Reply
      • Maggie U

        April 12, 2021 at 4:33 pm

        So glad you enjoyed this Beth! Hope you try it

        Reply
    3. Monica Simpson

      March 13, 2021 at 9:53 am

      I love that this is a dish your grandmother made for anyone that came to the house. She sounds like a wonderful woman. This dish looks delicious too!

      Reply
      • Maggie U

        April 12, 2021 at 4:20 pm

        Thank you so much. Hope you try it!

        Reply
    4. Marysa

      March 13, 2021 at 7:05 pm

      This sounds like a great combination of soup and meatballs. It is still so cold here, and a perfect time to try out a new soup.

      Reply
      • Maggie U

        April 12, 2021 at 4:00 pm

        Glad you enjoyed this! Hope you try it

        Reply
        • Liz

          June 10, 2021 at 12:08 am

          Do you have to cook the rice before mixing it with the meats ?

        • Maggie Unzueta

          June 28, 2021 at 12:19 pm

          No. The rice cooks with the meatballs.

    5. Rosey

      March 14, 2021 at 7:39 am

      Grandma inspired recipes are always the best. This meatball soup sounds delicious.

      Reply
      • Maggie U

        April 5, 2021 at 3:07 pm

        So good right? We love this one too

        Reply
    6. Sarah Bailey

      March 14, 2021 at 3:18 pm

      Now this sounds like a soup I need to try out! I bet it tastes absolutely delicious and I love the inclusion of meatballs.

      Reply
      • Maggie U

        April 5, 2021 at 3:07 pm

        It is delicious. Hope you try it!

        Reply
    7. IceCreamnStickyFingers

      March 15, 2021 at 2:17 pm

      Yum. This recipe would have been perfect when we had that cold spell along with a bunch of snow. I’ll have to make it next time it’s cold outside.

      Reply
      • Maggie U

        April 5, 2021 at 2:47 pm

        It’s perfect for that kind of weather! Hope you try it

        Reply
    8. Louise

      October 5, 2022 at 9:24 am

      5 stars
      Looks delicious. I am going to follow your recipe exactly.
      Thank you for posting.

      Reply
      • Maggie Unzueta

        October 6, 2022 at 10:01 am

        You’re going to love it. Provecho!

        Reply
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