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Authentic Mexican Albondigas Soup with Tender Meatballs

Close-up of a white bowl filled with flavorful albondigas soup, featuring meatballs, sliced carrots, and zucchini chunks.
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Make this hearty and comforting Mexican Meatball Soup, Caldo de Albondigas, featuring tender, flavorful meatballs swimming in a savory tomato broth with fresh vegetables. It is a perfect family dinner.

Ingredients

Scale
  • 1 pound ground beef or a mix of beef and pork
  • 1/4 cup uncooked white rice (or use cauliflower rice for low-carb)
  • 1/4 cup finely chopped onion
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh cilantro, plus more for garnish
  • 6 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 medium carrots, peeled and sliced
  • 2 medium potatoes, peeled and diced
  • 1 medium zucchini, diced
  • 1 tablespoon olive oil

Instructions

  1. Prepare the meatballs: In a medium bowl, gently combine the ground meat, rice, 1/4 cup chopped onion, egg, 1 teaspoon oregano, cumin, salt, pepper, and 1 tablespoon cilantro. Do not overmix.
  2. Form the meatballs into small, uniform balls, about 1 inch in diameter. You should have about 18 to 20 meatballs.
  3. Make the broth: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the 1/2 cup onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the chicken broth, diced tomatoes (with juice), 1 teaspoon oregano, and 1/2 teaspoon salt. Bring the mixture to a simmer.
  5. Gently drop the raw meatballs into the simmering broth one at a time. Do not stir immediately; let them cook for about 5 minutes before gently stirring the pot.
  6. Add the carrots and potatoes to the pot. Continue to simmer for 10 minutes.
  7. Add the zucchini to the pot. Simmer until the meatballs are cooked through and the vegetables are tender, about 10 to 15 minutes more.
  8. Taste the broth and adjust salt and pepper if needed.
  9. Serve the Albondigas Soup hot, garnished with fresh cilantro.

Notes

  • For a low-carb or Keto Albondigas Soup, substitute the white rice in the meatballs with 1/4 cup of finely riced cauliflower or use an extra tablespoon of breadcrumbs if not concerned about carbs.
  • You can use all beef or a mix of beef and pork for the meatballs; pork adds moisture and flavor.
  • To keep the meatballs tender, mix the meatball ingredients just until they come together; overmixing develops the protein too much.

Nutrition

Find it online: https://delishcraze.com/authentic-albondigas-soup-mexican-meatball-soup/