Caldo de Albóndigas (Mexican Meatball Soup)

A comforting and flavorful Mexican soup made with tender beef meatballs, vegetables, and a rich tomato broth. Perfect for a cozy family meal.

Ingredients

For the Meatballs

• 1 lb (450 g) lean ground beef
• 2 full teaspoons long-grain rice
• 1 egg
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground cumin (optional)

For the Soup

• 2 potatoes, peeled and cut into chunks
• 2 carrots, peeled and sliced
• 1 can (8 oz / 225 g) tomato sauce
• 8 cups beef broth or water
• ½ onion, diced
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• 1 zucchini, sliced (optional)
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions

1. In a large bowl, combine the ground beef, rice, egg, garlic, cilantro, salt, pepper, and cumin. Mix gently until combined, then form into 1-inch meatballs.
2. Heat the oil in a large pot over medium heat. Sauté the onion until softened, then add the garlic and cook for 1 minute.
3. Stir in the tomato sauce and cook for 2–3 minutes.
4. Pour in the beef broth and bring to a gentle boil.
5. Carefully add the meatballs to the simmering broth. Reduce the heat and cook for about 20 minutes.
6. Add the potatoes and carrots (and zucchini if using). Season with oregano, salt, and pepper.
7. Continue simmering for 20–25 minutes, or until the vegetables are tender and the meatballs are fully cooked.
8. Taste and adjust the seasoning if needed.
9. Serve hot, garnished with fresh cilantro and a squeeze of lime. Enjoy with warm tortillas or crusty bread.