Caldo De Albondigas (Nutritious Mexican Meatballs Soup)

Name: Caldo De Albondigas (Nutritious Mexican Meatballs Soup)
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6 people
Ingredients: 2 pounds 96% ground beef; 1 egg; 3 Tablespoons uncooked white rice; ¾ teaspoon ground pepper; 1 teaspoon oregano; 1 ½ teaspoon kosher salt; 2 Tablespoons olive oil; ⅓ cup white rice; 2 stalks celery; 1 small onion; 4 large carrots; 1 garlic clove; 12 cups hot water; 8 oz. can tomato sauce; 2 beef bullion cubes; ½ teaspoon ground pepper; 1 teaspoon kosher salt; 1 teaspoon oregano; ½ cup cilantro; 3 cups fresh green beans; 2 small white potatoes; 2 medium zucchinis

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5.0

132 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings
6 people
Calories
398 kcal
Course
Main Course
Cuisine
Mexican

Caldo De Albondigas (Nutritious Mexican Meatballs Soup)

Delilah Cunningham

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This Caldo De Albondigas is made with beef meatballs and a flavorful broth with Mexican seasonings, carrots, potatoes, zucchini and rice. Top each serving bowl with a drizzle of lime juice and hot sauce and you have a restaurant quality meal that your family will love!

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Ingredients

Servings

For the Albondigas

2 pounds 96% ground beef
1 egg
3 Tablespoons uncooked white rice
¾ teaspoon ground pepper
1 teaspoon oregano
1 ½ teaspoon kosher salt

For the Soup

2 Tablespoons olive oil divided
⅓ cup white rice
2 stalks celery chopped
1 small onion chopped (about 1 cup)
4 large carrots peeled & chopped
1 garlic clove peeled
12 cups hot water
8 oz. can tomato sauce
2 beef bullion cubes
½ teaspoon ground pepper
1 teaspoon kosher salt
1 teaspoon oregano
½ cup cilantro chopped
3 cups fresh green beans cut in halves
2 small white potatoes peeled and sliced
2 medium zucchinis sliced

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Instructions

To make the albondigas: Add all ingredients in a large bowl and mix well with your hands. Form into 1-inch meatballs and roll between your palms. Set aside.
The soup: In a large stock pot add 1 tablespoon olive oil and heat over medium-high heat.
Add the rice and sauté until light brown, making sure to keep stirring so that it doesn't burn. Remove from the pot and set aside.
Add the other 1 tablespoon olive oil, celery, onion, carrots & garlic. Sauté until the onions become soft, about 3 minutes.
Add the water, albondigas, beef bullion, tomato sauce, salt, pepper, oregano & cilantro. Stir & cover the pot with a lid.
Cook over low-medium heat. After 40 minutes of cooking, add the rice, potatoes and green beans. Cover and cook for another 10 minutes.
At this point taste the broth and add more salt & pepper if needed. Add the zucchini and cook for 10 more minutes.
The albondigas are all done when it’s soft to cut in half with a fork or spoon.
Serve hot, drizzle with lime juice and hot sauce.

Notes

Sautéing the rice & adding it later prevents it from becoming too mushy!
The albondigas are all done when it's soft to cut in half.

Nutrition Information

Show Details

Serving 4albondigas Calories 398kcal (20%) Carbohydrates 34g (11%) Protein 45g (90%) Fat 11g (17%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 93mg (31%) Sodium 1116mg (47%) Potassium 1489mg (43%) Fiber 8g (32%) Sugar 13g (26%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 398 kcal

% Daily Value*

Serving	4albondigas
Calories	398kcal	20%
Carbohydrates	34g	11%
Protein	45g	90%
Fat	11g	17%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Cholesterol	93mg	31%
Sodium	1116mg	47%
Potassium	1489mg	32%
Fiber	8g	32%
Sugar	13g	26%