Caldo de Albóndigas (Mexican Meatball Soup) (Edit recipe)

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.
30 minutes
30 minutes
Show nutritional information
This is our estimate based on online research.
Fat:10 g
Carbohydrates:7 g
Protein:21 g
Cholesterol:50 g
Sodium:375 mg
Fiber:2 g
Sugars:3 g
Calculated per serving.

Serves: 8

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  • 2 - 3 whole Carrots, peeled, chopped at diagonal
  • 1 whole Russet Potatoes, cubed
  • 0.333 cup Cilantro, chopped
  • 0.5 tsp Salt, plus more to taste
  • 0.25 tsp Black Pepper, plus more to taste


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
  1. Blend the tomato, garlic, onion, and celery in a blender or food processor.
  2. In a deep pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
  3. Pour the tomato sauce mixture into the pot.
  4. Sauté the sauce for two minutes.
  5. Pour in 4 cups of water and 4 cups of chicken broth into the pot and bring to a boil.
  6. With your hands, mix the ground beef with the garlic powder, salt and pepper.
  7. Being careful not to overmix the ground beef, form meatballs about an inch to an inch and a half in diameter.
  8. Drop the meatballs into the boiling broth and let them boil for 10 minutes.
  9. After the 10 minutes, add the carrots and simmer for another 5 minutes.
  10. Then, add the potatoes and the chopped cilantro.
  11. Season with salt and pepper to taste.
  12. Let everything simmer until the potatoes are cooked through (another 8-10 minutes).


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.

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