Albondigas Soup Recipe (Caldo de Albóndigas)

Name: Albondigas Soup Recipe (Caldo de Albóndigas)
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 6 to 8 servings
Ingredients: 1 lb ground beef; 1 teaspoon garlic powder; 1 teaspoon salt; 1 teaspoon peppercorns; 2 tablespoons masa harina; 1 cup onions; ¼ cup long-grain rice; 7 cups water; 32 ounces chicken broth; 4 garlic cloves; 1 tablespoon olive oil; 2 roma tomatoes; 3 large tomatoes; 2 small russet potatoes; 1 large carrot; 2 celery stalks; ¼ teaspoon whole coriander; 3 tablespoons cilantro; ¼ teaspoon azafran (saffron)

User Reviews

4.6

225 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Servings
6 to 8 servings
Calories
354 kcal
Course
Main Course
Cuisine
Mexican

Albondigas Soup Recipe (Caldo de Albóndigas)

Uriah Moody

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This cozy and comforting soup is filled with veggies and tender miniature meatballs known as albóndigas in a delicate and intoxicating broth. Its perfect for warming you up AND helping you achieve all those New Year's resolutions.

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Ingredients

Servings

1 lb ground beef
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon peppercorns crushed
2 tablespoons masa harina
1 cup onions diced and divided
¼ cup long-grain rice divided
7 cups water
32 ounces chicken broth
4 garlic cloves minced
1 tablespoon olive oil
2 roma tomatoes diced
3 large tomatoes roasted and blended
2 small russet potatoes peeled and cubed
1 large carrot peeled and diced
2 celery stalks chopped
¼ teaspoon whole coriander crushed or ground
3 tablespoons cilantro chopped
¼ teaspoon azafran (saffron)

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Instructions

In a large mixing bowl combine ground beef with garlic powder, salt, crushed peppercorns, 2 tablespoons of onions, masa harina, and 1/8 cup of rice. Mix all ingredients together and roll out about 30-40 1-inch meatballs.
Arrange three tomatoes on a baking sheet. Place your oven rack as close to the broiler as possible. Broil the tomatoes for about 20 minutes until softened, turning over after 10 minutes. If the skin has blackened remove it.
In a blender or food processor, puree the tomatoes until smooth. Set aside.
In a large pot boil water, chicken broth, and minced garlic. Lower heat to medium and carefully add meatballs to the liquid. Cook meatballs for about 10-15 minutes or until the meatballs float to the surface and lower heat to simmer.
In a medium skillet sauté the remaining onions and diced roma tomatoes in olive oil.
To the pot of broth add the sautéed onions, tomatoes, fresh tomato sauce, remaining rice, potatoes, carrots, celery, coriander, cilantro, and safflower.
Cook over medium heat for an additional 30 minutes. Ladle soup with about 5 albondigas per bowl. Garnish with cilantro sprigs, lime wedges, and serve with warn corn tortillas. If you would like your soup spicy add a spoonful of your favorite homemade salsa.

Equipments used:

Notes

Storage & Reheating Instructions
Storage & Reheating Instructions
Albóndiga soup will last for up to a week in the fridge. Like most soups, it tastes better after a day of rest.
Since this is a brothy soup, it is also perfect for freezing. It freezes well in these
plastic containers
. It should keep well for up to 3 months.
To reheat, allow to defrost overnight in the fridge if needed (or using the microwave defrost function), then heat on the stovetop, in a slow cooker, or using the microwave.
The delectable spice in this soup comes from an exotic trio of fresh cilantro, freshly crushed coriander seed, and whole safflower petals. If possible, don't leave any of them out! If needed, you can substitute saffron threads for the safflower and/or ground coriander for the whole seeds.
If the roasted tomato skins are being stubborn, simply place the hot tomatoes on a plate and cover them with a plastic bag or plastic wrap to sit for about 5 minutes. The steam will help to loosen the skin from the tomatoes, and it should slide right off!
While my grandma had the knack for getting the meatballs to look darn near identical just by feel, you can shape these Mexican meatballs with a cookie scoop. It might sound strange, but they'll come out the same size, every time! And if you're a little grossed out by the idea of touching raw meat with your hands, the cookie scoop also does a nice job of shaping them.
Albóndiga soup will last for up to a week in the fridge. Like most soups, it tastes better after a day of rest.
Since this is a brothy soup, it is also perfect for freezing. It freezes well in these plastic containers. It should keep well for up to 3 months.
To reheat, allow to defrost overnight in the fridge if needed (or using the microwave defrost function), then heat on the stovetop, in a slow cooker, or using the microwave. If you’re looking for other shortcuts, feel free to make and roll the homemade meatballs ahead of time. Place them on a parchment-lined tray with just a bit of space between each, then freeze. Once the albóndigas are frozen through, put them into a zip-top container and use them within six months. You can use them directly from frozen, adding just a few minutes onto the simmer time as needed.

Nutrition Information

Show Details

Calories 354kcal (18%) Carbohydrates 30g (10%) Protein 17g (34%) Fat 18g (28%) Saturated Fat 6g (30%) Cholesterol 54mg (18%) Sodium 1024mg (43%) Potassium 929mg (27%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 2396IU (48%) Vitamin C 29mg (32%) Calcium 72mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 354 kcal

% Daily Value*

Calories	354kcal	18%
Carbohydrates	30g	10%
Protein	17g	34%
Fat	18g	28%
Saturated Fat	6g	30%
Cholesterol	54mg	18%
Sodium	1024mg	43%
Potassium	929mg	20%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	2396IU	48%
Vitamin C	29mg	32%
Calcium	72mg	7%
Iron	3mg	17%