Albondigas de Res (Mexican Meatball Soup) (Edit recipe)

Caldo de albondigas was a staple soup when I was growing up! Juicy meatballs filled with fresh herbs, veggies, and rice served piping hot with Spanish Rice. Add whatever veggies you like, and make it your own! This was one of the first dishes I learned how to make, and still my favorite comfort meal. Provecho amigos✨

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	516
Fat:	26 g
Carbohydrates:	23 g
Protein:	47 g
Cholesterol:	150 g
Sodium:	2359 mg
Fiber:	3 g
Sugars:	2 g
Calculated per serving.

by The Hangry Latina

Serves: 4

Ingredients

Meatballs

1.5 lb Ground Beef
0.25 cup Yellow Onion, finely diced
0.25 cup Mint Leaves, finely chopped
0.25 cup Jasmine Rice, uncooked
1 - 3 Tbsp Salt, to taste
1 Tbsp Black Pepper
1 Tbsp Garlic Powder
1 bunch Saltine Crackers, crushed- Optional, but helps bind meatballs
1 whole Egg

Broth

0.5 whole Yellow Onion, finely diced
8 oz Tomato Sauce
1.5 Tbsp Chicken Boullion (Better Than Boullion concentrate)
2 - 3 quart Water

Garnishes

2 whole Lime, Halved, for juicing
0.5 bunch Cilantro, finely chopped
1 bunch Green Onion (Scallion), finely sliced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

- Combine all your meatball ingredients and form into small balls. Set aside.
- Sauté onions in pot until golden brown. Once golden add can of tomato sauce, pinch of salt, chicken bouillon, and water.
- Cover & bring to a boil. Try your broth (carefully) to ensure no salt is needed. Then slowly drop in meatballs and cover for 10-15 minutes.
- Once the meatballs start to float, add all your chopped veggies in. Reduce to a simmer and cover.
- After about 30 minutes, you’ll notice the rice in the meatballs has puffed up. Turn off heat. Serve soup with Spanish rice and garnish with fresh lime juice, cilantro, and green onions.