Caldo de Albóndigas is a traditional Mexican meatball soup made with ground beef or pork mixed with rice and mint, simmered in a flavorful broth with vegetables such as carrots, potatoes, zucchini, and chayote.
Jump to
This Mexican-inspired Caldo de Albóndigas recipe is made with oven-baked meatballs and a blended tomato broth for deeper flavor and cleaner texture.
It uses ready to eat rice and canned tomatoes to save time while keeping the flavor of this classic Mexican meatball soup.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Ground pork and beef: A blend of ground beef and ground pork that provides balanced flavor and moisture for tender meatballs. For convenience, you can use a prepared meatloaf mix, combine half 90% lean ground beef and half ground pork, or use all of one or the other.
- Cooked white rice: Helps keep the meatballs tender instead of dense. You can use leftover cooked rice or microwaveable ready-to-eat rice-just add it straight in, no heating needed.
- Egg: Binds the mixture.
- Mint or cilantro: Adds freshness to the meatballs.
- Garlic and onion: Build flavor in both meatballs and broth.
- Dried oregano and cumin: Add classic Mexican seasoning.
- Whole peeled tomatoes: Form the tomato broth base.
- Chicken broth: Creates depth and body in the soup.
- Canned Chipotle in adobo: Adds mild smoky heat.
- Carrots, potatoes, zucchini: Provide texture and heartiness.
- Fresh cilantro and lime: Brighten the finished soup.
How to Make Caldo de Albóndigas
Note: Full instructions are provided in the recipe card below.
- Preheat the oven to 350°F (175°C) and position a rack in the middle. Line a baking sheet with aluminum foil and place an oven-safe roasting rack on top. Spray the rack generously with nonstick cooking spray.
- In a large bowl, beat the egg with the oregano, cumin, and salt. Add the meatloaf mix, mint, garlic, and cooked rice, and mix with your hands until evenly combined.
- With wet hands, roll the mixture into tablespoon-size balls, about 1 inch (2.5 cm) in diameter. You should have about 32 meatballs.
- Arrange them on the prepared rack, re-wetting your hands as needed to prevent sticking. Bake for 15 minutes, until lightly browned and almost cooked through. The meatballs will finish cooking in the broth. Set aside.
- In a large Dutch oven or soup pot over medium heat, heat the olive oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 1 minute more, stirring constantly; do not let it brown.
- Add the tomatoes, crushing them with your hands as you go, along with the chipotle peppers, chicken broth, chicken bouillon or salt, cumin, and oregano. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 10 minutes.
- Using an immersion blender, blend until smooth. (If using a countertop blender, work in batches. Remove the center cap from the lid and cover with a kitchen towel to allow steam to escape. Blend until smooth, then return to the pot.)
- Add the carrots and potatoes and bring back to a boil. Reduce the heat to medium-low and simmer, uncovered, for about 20 minutes, or until the vegetables are tender.
- Add the zucchini and meatballs, leaving any excess fat behind on the rack. Simmer for 5 to 8 minutes, until the zucchini is tender and the meatballs are cooked through. Taste and adjust seasoning with chicken bouillon or salt as needed.
- Ladle into bowls, sprinkle with fresh cilantro, and serve with lime wedges.
Hint:Bake the meatballs first to firm the exterior-this keeps them intact and prevents a greasy broth.
Storage, Make Ahead, & Freezing
Storage: Refrigerate in an airtight container up to 2 days. Reheat gently on the stovetop.
Make Ahead: Shape meatballs 1 day ahead and refrigerate, or bake them up to 2 days before finishing the soup. The full soup can also be made 2 days in advance and refrigerated.
Freezing: Cool completely, then freeze up to 3 months in freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator and reheat on the stovetop. Add fresh cilantro and lime before serving.
Camila's Tips & Variations
- Meatballs falling apart: Mixture may be too wet; add 1-2 tablespoons more cooked rice to firm it up.
- Broth too spicy: Reduce the chipotle peppers before blending.
- Broth too thin: Simmer uncovered 5-10 minutes longer to reduce and concentrate flavor.
- Vegetables overcooking: Add zucchini only during the last 5-8 minutes of cooking.
- Greasy surface: Bake meatballs on a rack and leave excess fat behind before adding to the soup.
Frequently Asked Questions
What is caldo de albóndigas
Caldo de albóndigas is a traditional Mexican meatball soup made with seasoned ground meat and rice, simmered in a tomato-based broth with vegetables. It is commonly served as a hearty main dish.
Can I use only ground beef instead of a beef and pork mix?
Yes. The soup will be slightly leaner; mix gently and avoid overworking the meat to keep the meatballs tender.
Why are my meatballs tough?
Overmixing compresses the meat; combine just until evenly mixed and handle lightly when shaping.
Can I use microwave rice in the meatballs?
Yes. Ready-to-eat microwave rice, such as basmati, works well and saves time; it blends evenly and keeps the meatballs tender.
Do I need to heat the microwave rice before mixing it in?
No. Heat-and-eat rice can be added directly to the meat mixture without microwaving first.
Can I use leftover cooked rice?
Yes. Fully cooked leftover long-grain white rice works well and maintains good texture.
Can I use parboiled or converted rice?
No. Parboiled rice stays too firm and can make the meatballs dense instead of tender.
Love this Caldo de Albóndigas recipe?
Make sure to try our Albóndigas Soup (Mexican meatball soup), made with a blended fresh tomato broth, cooked rice for tender meatballs, and a rich beef and pork mix balanced with zucchini and mint.
Pair with
You may also like
Recipe
Caldo de Albóndigas
Equipment
- Large Dutch oven or soup pot (at least 5½-quart)
- Immersion blender (or standard blender)
Ingredients
For the Meatballs
- 227 g ground pork
- 227 g 85% lean ground beef
- 155 g cooked long-grain white rice
- 1 large egg
- 3 tablespoons fresh mint or cilantro , chopped
- 2 medium cloves garlic , minced
- 1 teaspoon dried oregano
- ¼ teaspoon ground cumin
- 1 teaspoon kosher salt , adjust to taste
- ½ teaspoon ground black pepper
For the Broth
- 2 tablespoons olive oil
- 1 medium yellow onion , chopped
- 3 cloves garlic , minced
- 1 (794 g / 28 oz) can whole peeled tomatoes with their juices
- 2 to 3 whole Chipotle peppers in adobo sauce , depending on size and preferred heat level
- 2 liters homemade chicken broth , or dissolve 2 tablespoons (6 teaspoons) Knorr chicken granulated bouillon in 2 liters (2000 ml) boiling water; stir until completely dissolved
- ½ teaspoon Knorr chicken granulated bouillon or kosher salt , adjust to taste
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 2 carrots , cut into ½-inch pieces
- 2 small russet potatoes , peeled and cut into ½-inch pieces
- 1 large zucchini , cut into ½-inch pieces
- 1 small bunch fresh cilantro leaves , chopped, for serving
- Lime wedges , for serving
Instructions
- Preheat the oven to 350°F (175°C) and position a rack in the middle. Line a baking sheet with aluminum foil and place an oven-safe roasting rack on top. Spray the rack generously with nonstick cooking spray.
- In a large bowl, beat the egg with the oregano, cumin, and salt. Add the meatloaf mix, mint, garlic, and cooked rice, and mix with your hands until evenly combined.
- With wet hands, roll the mixture into tablespoon-size balls, about 1 inch (2.5 cm) in diameter. You should have about 32 meatballs.
- Arrange them on the prepared rack, re-wetting your hands as needed to prevent sticking. Bake for 15 minutes, until lightly browned and almost cooked through. The meatballs will finish cooking in the broth. Set aside.
- In a large Dutch oven or soup pot over medium heat, heat the olive oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 1 minute more, stirring constantly; do not let it brown.
- Add the tomatoes, crushing them with your hands as you go, along with the chipotle peppers, chicken broth, chicken bouillon or salt, cumin, and oregano. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 10 minutes.
- Using an immersion blender, blend until smooth. (If using a countertop blender, work in batches. Remove the center cap from the lid and cover with a kitchen towel to allow steam to escape. Blend until smooth, then return to the pot.)
- Add the carrots and potatoes and bring back to a boil. Reduce the heat to medium-low and simmer, uncovered, for about 20 minutes, or until the vegetables are tender.
- Add the zucchini and meatballs, leaving any excess fat behind on the rack. Simmer for 5 to 8 minutes, until the zucchini is tender and the meatballs are cooked through. Taste and adjust seasoning with chicken bouillon or salt as needed.
- Ladle into bowls, sprinkle with fresh cilantro, and serve with lime wedges.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
