Caldo de Albóndigas (Meatball Soup)
Caldo de Albóndigas (Meatball Soup)
Ingredients
For the Meatballs
- 1 3/4 pounds ground beef and pork, mixed
- 1/4 cup yellow onion, finely diced
- 1/4 cup Roma tomato, finely diced
- 1/4 cup uncooked white rice
- 1/4 cup all-purpose flour
- 1 egg, large
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried mint
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Soup Base
- 6 cups chicken broth
- 2 cups water
- salt, to taste
For the Soup Vegetables
- 1 chayote, medium, peeled and diced
- 1 zucchini, medium, diced
- 2 carrots, medium, peeled and diced
For Serving
- 1 avocado, ripe, sliced
- 1 lime, cut into wedges
- salt, as needed
- corn tortillas, warmed, as needed
Instructions
- 1
Prepare all vegetables: finely dice the yellow onion and Roma tomato for the meatballs. Peel and dice the chayote, zucchini, and carrots for the soup. Set aside.
⏱️ 15 min
- 2
In a large mixing bowl, combine the ground beef and pork, diced yellow onion, diced Roma tomato, uncooked white rice, all-purpose flour, egg, chopped fresh cilantro, dried oregano, dried marjoram, dried mint, dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly by hand until all ingredients are well incorporated and homogenous.
⏱️ 5 min
- 3
Using a small scoop or your hands, form the meat mixture into small, uniform meatballs, about 1 inch in diameter. This recipe should yield approximately 20-24 meatballs. Place them on a plate as you form them.
⏱️ 10 min
- 4
In a large pot or Dutch oven, combine the chicken broth and water. Bring the liquid to a rolling boil over medium-high heat. Season with salt to taste.
⏱️ 5 min•🌡️ 212
- 5
Carefully add the raw meatballs to the boiling broth, one by one. Reduce the heat to medium-low and let the soup simmer. Cook for about 10-12 minutes, or until the meatballs float to the surface and are cooked through.
⏱️ 12 min•🌡️ 200
- 6
Once the meatballs are cooked, add the diced carrots, chayote, and zucchini to the pot. Increase the heat slightly to bring it back to a gentle simmer.
⏱️ 2 min•🌡️ 200
- 7
Continue to simmer the soup for another 5-7 minutes, or until the vegetables are tender-crisp. Do not overcook the vegetables.
⏱️ 7 min•🌡️ 200
- 8
Turn off the heat. Ladle the Caldo de Albóndigas into individual bowls. Garnish each serving with slices of fresh avocado, a squeeze of fresh lime juice, and a sprinkle of salt as desired. Serve immediately with warm corn tortillas on the side.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Caldo de Albóndigas (Meatball Soup)
Ingredients
For the Meatballs
- 1 3/4 pounds ground beef and pork, mixed
- 1/4 cup yellow onion, finely diced
- 1/4 cup Roma tomato, finely diced
- 1/4 cup uncooked white rice
- 1/4 cup all-purpose flour
- 1 egg, large
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried mint
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Soup Base
- 6 cups chicken broth
- 2 cups water
- salt, to taste
For the Soup Vegetables
- 1 chayote, medium, peeled and diced
- 1 zucchini, medium, diced
- 2 carrots, medium, peeled and diced
For Serving
- 1 avocado, ripe, sliced
- 1 lime, cut into wedges
- salt, as needed
- corn tortillas, warmed, as needed
Instructions
- 1
Prepare all vegetables: finely dice the yellow onion and Roma tomato for the meatballs. Peel and dice the chayote, zucchini, and carrots for the soup. Set aside.
⏱️ 15 min - 2
In a large mixing bowl, combine the ground beef and pork, diced yellow onion, diced Roma tomato, uncooked white rice, all-purpose flour, egg, chopped fresh cilantro, dried oregano, dried marjoram, dried mint, dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly by hand until all ingredients are well incorporated and homogenous.
⏱️ 5 min - 3
Using a small scoop or your hands, form the meat mixture into small, uniform meatballs, about 1 inch in diameter. This recipe should yield approximately 20-24 meatballs. Place them on a plate as you form them.
⏱️ 10 min - 4
In a large pot or Dutch oven, combine the chicken broth and water. Bring the liquid to a rolling boil over medium-high heat. Season with salt to taste.
⏱️ 5 min•🌡️ 212 - 5
Carefully add the raw meatballs to the boiling broth, one by one. Reduce the heat to medium-low and let the soup simmer. Cook for about 10-12 minutes, or until the meatballs float to the surface and are cooked through.
⏱️ 12 min•🌡️ 200 - 6
Once the meatballs are cooked, add the diced carrots, chayote, and zucchini to the pot. Increase the heat slightly to bring it back to a gentle simmer.
⏱️ 2 min•🌡️ 200 - 7
Continue to simmer the soup for another 5-7 minutes, or until the vegetables are tender-crisp. Do not overcook the vegetables.
⏱️ 7 min•🌡️ 200 - 8
Turn off the heat. Ladle the Caldo de Albóndigas into individual bowls. Garnish each serving with slices of fresh avocado, a squeeze of fresh lime juice, and a sprinkle of salt as desired. Serve immediately with warm corn tortillas on the side.
⏱️ 4 min