Albondigas Soup Recipe (Caldo de Albóndigas)
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 15 mins
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Servings
6 to 8 servings
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Calories
354 kcal
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Course
Main Course
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Cuisine
Mexican
Albondigas Soup Recipe (Caldo de Albóndigas)
Description
The Albondigas Soup Recipe (Caldo de Albóndigas) features spiced ground beef meatballs made with masa harina and rice to hold their shape and add texture. The broth is a blend of water, chicken broth, garlic, and both roasted and sautéed tomatoes, building a rich, savory tomato foundation. Vegetables like potatoes, carrots, and celery contribute heartiness and mild sweetness. Aromatics including crushed coriander, cilantro, and saffron provide distinct herbal and floral notes without overpowering the dish.
Meatballs are formed small and cooked directly in the broth until they float, indicating tenderness, which preserves moisture inside. Adding sautéed onions and tomatoes deepens the soup's flavor. The overall texture balances tender meat with soft vegetables in a clear but flavorful tomato broth. This soup serves well as a warming main dish especially when made in larger batches.
It can be served on its own or accompanied by warm tortillas or rice. The recipe notes suggest freezing leftovers and even preparing meatballs ahead of time to easily reheat for future meals. Roasted tomato skins can be removed using steam to ease peeling, ensuring smooth tomato sauce texture. The combination of coriander, cilantro, and saffron is recommended to preserve for the authentic taste.
Proper storage keeps this soup fresh up to a week refrigerated, and up to three months frozen. Reheating can be done on stovetop or microwave after thawing. The recipe advises shaping meatballs uniformly, optionally using a cookie scoop for convenience and consistent cooking.
Ingredients
- 1 lb ground beef
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon peppercorns crushed
- 2 tablespoons masa harina
- 1 cup onion diced and divided
- ¼ cup long-grain rice divided
- 7 cups water
- 32 ounces chicken broth
- 4 garlic minced, cloves
- 1 tablespoon olive oil
- 2 Roma tomato diced
- 3 tomato roasted and blended, large
- 2 russet potatoes peeled and cubed, small
- 1 carrot peeled and diced, large
- 2 celery chopped, stalks
- ¼ teaspoon Coriander crushed or ground
- 3 tablespoons cilantro chopped
- ¼ teaspoon saffron azafran
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.
Notes
- Roast tomatoes until softened and peel skins easily by steaming under a plastic wrap for 5 minutes.
- Shape meatballs evenly, using a cookie scoop if preferred, for consistent size and cooking.
- Store soup covered in the fridge for up to a week; flavor improves after resting overnight.
- Freeze soup in plastic containers for up to 3 months, thaw overnight before reheating.
- Prepare and freeze raw meatballs spaced apart on trays, then combine in containers; cook from frozen adding extra simmer time.
- Use fresh cilantro, crushed coriander, and saffron for authentic flavor; substitute ground coriander or saffron threads if necessary.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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