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Albondigas en Caldillo (or Mexican Meatball Soup) in a decorative blue bowl next to lime and a spoon.
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5 from 13 votes

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!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dinner
Cuisine: Mexican
Servings: 6 people
Calories: 553kcal


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)


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.



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. 


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