Caldo de Albóndigas (Mexican Meatball Soup)
Caldo de Albóndigas is a traditional Mexican meatball soup made with vegetables, like carrots, potatoes and cilantro, and delicious meatballs simmered in a flavorful broth. This amazing comfort food is great served over rice or by itself with a little lime juice and salsa.
PREP TIME
30 minutes
COOK TIME
30 minutes
INGREDIENTS
19
Serves: 8
Ingredients
Broth
- 2 whole2 whole2 whole Roma Tomato
- 2 clove2 clove2 clove Garlic
- 0.25 pieces0.25 pieces0.25 pieces White Onion
- 1 pieces1 pieces1 pieces Celery
- 4 cups4 cups4 cups Water
- 4 cups4 cups4 cups Chicken Broth (Low Sodium)
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil
Meatballs
- 1 lb1 lb1 lb Ground Beef
- 0.5 tsp0.5 tsp0.5 tsp Garlic Powder
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
Vegetables
- 2 - 3 whole2 - 3 whole2 - 3 whole Carrots, peeled, chopped at diagonal
- 1 whole1 whole1 whole Russet Potatoes, cubed
- 0.333 cup0.333 cup0.333 cup Cilantro, chopped
- 0.5 tsp0.5 tsp0.5 tsp Salt, plus more to taste
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper, plus more to taste
Get Ingredients with
Process
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
- Blend the tomato, garlic, onion, and celery in a blender or food processor.
- In a deep pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
- Pour the tomato sauce mixture into the pot.
- Sauté the sauce for two minutes.
- Pour in 4 cups of water and 4 cups of chicken broth into the pot and bring to a boil.
- With your hands, mix the ground beef with the garlic powder, salt and pepper.
- Being careful not to overmix the ground beef, form meatballs about an inch to an inch and a half in diameter.
- Drop the meatballs into the boiling broth and let them boil for 10 minutes.
- After the 10 minutes, add the carrots and simmer for another 5 minutes.
- Then, add the potatoes and the chopped cilantro.
- Season with salt and pepper to taste.
- Let everything simmer until the potatoes are cooked through (another 8-10 minutes).
Notes
You can choose to do more carrots and potatoes, just note that the ratio of carrots to potatoes should be the same. For a Whole30 option, use a Whole30 compatible broth. If you are not on Whole30, this soup goes great over rice and accompanied by warm corn tortillas. Either way, I recommend topping it off with a little lime juice and salsa.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nut Free Paleo Shellfish Free Soups Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 208 |
| Fat: | 10 g |
| Carbohydrates: | 7 g |
| Protein: | 21 g |
| Cholesterol: | 50 g |
| Sodium: | 375 mg |
| Fiber: | 2 g |
| Sugars: | 3 g |
| Calculated per serving. | |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.