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.
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
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-avocado-oil.png)
![](https://foodsocial.io/wp-content/uploads/2023/05/uswm-85-percent-lean-ground-beef.png)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Garlic-1.jpg)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Pink-Himalayan-Salt.jpg)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Black-Peppercorns.jpg)
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
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nut Free Paleo Shellfish Free Soups Sugar Free Whole30Fellow foodies also viewed
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.