Last Updated on July 22, 2025 by Casia Valdés
Caldo de Albóndigas is a beloved Mexican soup that brings together savory meatballs, colorful vegetables, and flavorful broth in every spoonful. This wholesome, comforting dish is perfect for family dinners year-round—ideal for warming up in winter or nourishing on chilly summer evenings.
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What Makes Caldo de Albóndigas Special
Caldo de Albóndigas (literally “meatball broth”) features small, rice-studded meatballs simmered in a clear, aromatic soup with broth and fresh vegetables. The result is a light yet satisfying stew-like soup that’s both nutritious and delicious. With classic spices like cumin and garlic, it’s a comforting bowl of home-style Mexican goodness.
Ingredients You’ll Need
For 6 servings, gather:
Meatballs:
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1 lb ground beef (or turkey)
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2–3 eggs
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¼ cup uncooked rice
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1 tsp cumin powder
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1 tsp garlic powder
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1 tsp onion powder
Soup Base:
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8 cups water (or more as needed)
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2–3 bay leaves
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5+ beef bouillon cubes (or chicken bouillon for turkey)
Vegetables:
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2 carrots, sliced
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2 celery stalks, sliced
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1 zucchini, cut into chunks
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1 potato, peeled and chunked
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½ cup peas
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2 corn cobs, cut into thirds (or 1 cup frozen corn)
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¼ head cabbage, chunked
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¼ cup chopped fresh cilantro
Optional:
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½ cup uncooked pasta, rice, or egg noodles
Serving:
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Lime wedges
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Warm tortillas
How to Make Caldo de Albóndigas
This soul-warming soup is surprisingly easy to prepare and perfect for feeding a group.
Step 1: Mix and Form Meatballs
In a large bowl, combine ground meat, eggs, uncooked rice, cumin, garlic powder, and onion powder until well combined. Form into uniform, bite-sized meatballs.
Step 2: Simmer Meatballs
Bring 8 cups of water to a gentle boil in a large soup pot. Carefully add the meatballs, bay leaves, and bouillon cubes. Simmer for about 20 minutes until the meatballs are just cooked through.
Step 3: Add Vegetables
Add carrots, celery, zucchini, potatoes, peas, and corn to the pot. Simmer for 15–20 minutes, or until vegetables are tender throughout.
Step 4: Finish with Greens and Pasta
Stir in cabbage and cilantro. If adding pasta, rice, or noodles, add now and cook until just tender according to package instructions. Taste, adjust with water or bouillon if needed, and avoid extra salt—the bouillon should suffice.
Step 5: Serve Hot
Ladle soup into bowls, ensuring each serving gets meatballs, veggies, and broth. Serve with lime wedges and warm tortillas on the side.
Why You’ll Love This Soup
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Light but satisfying – A wholesome, comforting bowl without heaviness.
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Vegetable-packed – Nutritious and colorful with fresh produce.
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Kid-friendly – Mildly seasoned and loved by all ages.
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Customizable – Adjust vegetables, protein, or even add pasta.
Tips for the Best Caldo de Albóndigas
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Uniform meatballs: Helps them cook evenly.
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Rice variety: Longer grain rice holds its shape better; rinsing off excess starch prevents cloudiness.
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Gentle simmer: Keeps meatballs intact and tender.
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Fresh cilantro late: Stir it in at the end for bright flavor.
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Broth choice: Use low-sodium bouillon or adjust with water to control salt.
Variations to Try
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Spicy version: Add chopped jalapeño or a slice of serrano to the broth.
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Turkey meatballs: Leaner than beef; add a splash of oil for moisture.
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Hearty version: Add extra potatoes or beans for a stew-like texture.
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Lightfix: Skip pasta, bulk up with more vegetables, and serve with tostadas.
How to Store & Reheat
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Fridge: Store in airtight container for up to 4 days. Meatballs may absorb broth—adjust when reheating.
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Freezer: Freeze for up to 2 months. Thaw overnight.
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Reheat: Warm gently on the stovetop with extra water or broth to refresh.
Serving Suggestions
Pair your caldo with crisp tortillas or tostadas, lime wedges, and fresh cilantro. Add a side of Mexican rice or a simple salad to complete the meal—great for a cozy dinner or weekend lunch.
Final Thoughts
Caldo de Albóndigas is a comforting expression of home-cooked Mexican tradition. With tender meatballs, vibrant veggies, and a simple but flavorful broth, this soup is comforting, nutritious, and loved by all. It’s a timeless pantry-to-table dish that brightens any day.
Give it a try, and let the warmth of this soup become a staple in your meal plan!
Caldo de Albóndigas
Ingredients
Method
- In a large bowl, combine ground meat, eggs, uncooked rice, cumin, garlic powder, and onion powder until well combined. Form into uniform, bite-sized meatballs.
- Bring 8 cups of water to a gentle boil in a large soup pot. Carefully add the meatballs, bay leaves, and bouillon cubes. Simmer for about 20 minutes until the meatballs are just cooked through.
- Add carrots, celery, zucchini, potatoes, peas, and corn to the pot. Simmer for 15–20 minutes, or until vegetables are tender throughout.
- Stir in cabbage and cilantro. If adding pasta, rice, or noodles, add now and cook until just tender according to package instructions. Taste, adjust with water or bouillon if needed, and avoid extra salt—the bouillon should suffice.
- Ladle soup into bowls, ensuring each serving gets meatballs, veggies, and broth. Serve with lime wedges and warm tortillas on the side.
