Caldo de Albondigas (Mexican Meatball Soup) Recipe
Caldo de Albóndigas (Mexican Meatball Soup) is a traditional and comforting dish made with tender homemade meatballs, fresh vegetables, and a flavorful roasted tomato broth. This family favorite soup is hearty, nourishing, and perfect for cozy weeknight dinners or weekend gatherings. Easy to customize and packed with flavor, it's a true Mexican classic you'll want to make again and again.
Ingredients
Meat balls
- 1½ pounds ground beef
- ½ cup uncooked white rice
- 1 clove garlic minced
- 1/2 small onion chopped
- 1/4-1/3 cup mint chopped see notes
- 1/2 Teaspoon dried oregano
- 1/4 Teaspoon cumin
- 2 eggs
- salt to taste
- pepper To taste
Sauce (for broth base)
- 4 Roma tomatoes roasted
- 3 garlic cloves with skin
- 1/4 piece yellow onion chopped
- 1 chipotle in adobo
To Add to Soup Pot
- 8-9 cups beef broth (or to your liking)
- 2 celery sticks chopped
- 3 carrots chopped
- 10 mini red potatoes
- 2 mexican squash (cakabacitas)
- ½ bunch cilantro
- Salt to taste
To Serve With
- Corn tortillas
- Mexican rice
- Salsa
- Chopped Cilantro
- Chopped Onion
Instructions
Make the meatballs
- In a large bowl, combine the ground beef, raw rice, garlic, chopped onion, mint, oregano, cumin, eggs, salt, and pepper. Mix with your hands just until everything is combined — don’t overwork it. Roll into medium-sized meatballs and set aside on a tray or plate.
Roast the tomatoes and garlic
- In a dry skillet or comal over medium heat, roast the Roma tomatoes and garlic cloves (with skin) until lightly charred and soft. Turn occasionally to get an even roast.
Blend the sauce
- Peel the roasted garlic and transfer it to a blender along with the roasted tomatoes, chopped onion, and chipotle pepper. Blend until smooth.
Sauté the sauce
- Heat a little oil in a large soup pot or Dutch oven over medium heat. Pour in the blended sauce and cook for about 5 minutes, stirring occasionally, until it deepens in color and becomes fragrant.
Build the soup base
- Pour in the beef broth and stir to combine with the sautéed sauce. Raise the heat slightly and bring the soup to a gentle simmer. Once simmering, carefully drop in the meatballs one at a time. Let them cook uncovered for 10 minutes before adding vegetables.
Add Carrots, potatoes, and celery
- Add the chopped carrots, potatoes, and celery. Simmer for 12–15 minutes, or until they begin to soften but still hold their shape.
Add squash and cilantro
- Stir in the chopped Mexican squash (calabacitas) and fresh cilantro. Continue simmering for 7–10 minutes, or until the squash is tender and the meatballs are fully cooked through.
Taste and Serve
- Taste the broth and adjust salt if needed. Serve hot with warm tortillas, rice, and optional toppings like salsa, chopped onion, or more cilantro.
- Enjoy!
Notes
- I like using a large Dutch oven or soup pot to give everything space and prevent crowding.
- This soup tastes even better the next day — especially with warm tortillas and a scoop of Mexican rice.
- If you prefer a stronger tomato flavor, feel free to blend in one extra roasted tomato.
- Fresh mint gives the meatballs a classic flavor, but you can swap it for cilantro if that’s what you have on hand.
- Mexican squash (calabacitas) is best for this recipe, but regular zucchini works just fine too.
Tried this recipe?Let us know how it was!