Albondigas Soup Recipe (Mexican Meatball Soup)

5 from 3 votes

Albondigas Soup Recipe (Mexican Meatball Soup)

Albondigas soup (Caldo de Albondigas) is a traditional dish of Mexican meatballs simmered in spiced tomato broth with veggies, so much better homemade, and always a crowd pleaser.

Prep Time15

Cook Time55

Course: Main Course, Soup

Cuisine: Mexican

Keyword: carrot, chipotle, ground beef, potatoes, soup

Servings:

Calories: 524kcal

Author: Mike Hultquist

Ingredients

FOR THE MEXICAN MEATBALLS (ALBONDIGAS)

2 slices white bread chopped (bolillo bread is great for this)
1/2 cup milk
2.5 pounds ground beef or use a mix of ground beef and ground pork
2 large eggs
1 small onion chopped
2 tablespoons chopped cilantro spearmint leaves are an interesting substitution
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper optional, for spicy
1 tablespoon olive oil

FOR THE SOUP BASE

2 pounds tomatoes chopped
1 medium white onion chopped
4 cloves garlic chopped
3 canned chipotle chilies
1 cup chicken stock or more to preference

FOR THE VEGETABLES

2 medium potatoes chopped
2 medium carrots peeled and chopped
1 zucchini chopped
2 cups green beans chopped
For Serving: White rice, fresh chopped cilantro, red pepper flakes

Instructions

FOR THE MEXICAN MEATBALLS (ALBONDIGAS)

Soak the bread and milk in a large bowl for 5 minutes until soft. Squeeze the bread in your hands to form a paste.
Add the ground beef, eggs, onion, cilantro, cumin, salt, pepper and cayenne pepper. Hand mix until combined, but do not overmix.
Hand form the meat mixture into meatballs about 1.5 inches across and set them aside.

FOR THE SOUP BASE

Add the tomatoes, onion and garlic to a small pot. Cover with water then bring to a boil. Reduce heat and simmer for 15 minutes until soft. Drain and add the vegetables to a food processor.
Add the chipotle chilies and process until smooth.

FOR THE ALBONDIGAS SOUP

Heat the olive oil in a large pot or Dutch oven to medium high heat. Add the meatballs in batches and cook on each side, about 10 minutes. Set the meatballs aside.
Add the tomato-chipotle soup base to the pot with the chicken broth, potatoes, carrots, zucchini and green beans. Add more chicken stock for a thinner soup base. Reduce heat and simmer for 20 minutes, or until the potatoes and carrots have softened.
Add the meatballs and simmer another 10 minutes, or until they are cooked through.
Serve into bowls and garnish with fresh chopped cilantro and chili flakes.

Notes

Albondigas Appetizer (Albondigas en Caldillo). If you'd prefer to serve this as an appetizer instead of a soup, skip the chicken broth in the soup base and skip all of the vegetables. Make the meatballs and the sauce as written, then simmer the Mexican meatballs in the sauce-gravy until they are cooked through, about 10 minutes. The sauce is more like a gravy or a thin spaghetti sauce.

Albondigas and Albondigas Soup are often served with white rice.

Nutrition