Introduction

Caldo de albóndigas (meatball soup) is one of the most comforting and delicious soups in Mexican cuisine. It is a hearty and warming broth with meatballs made of meat, rice, and herbs, accompanied by fresh vegetables like carrots, potatoes, and zucchini. Its homemade flavor makes it an ideal dish to share with family, especially on cold days or when seeking a nutritious and satisfying meal.

In this detailed recipe, you’ll learn how to prepare traditional caldo de albóndigas with simple yet flavorful ingredients.

History and Origin of Caldo de Albóndigas

The origin of caldo de albóndigas has roots in both Spanish and Arab cuisine. The word "albóndiga" comes from the Arabic word al-bunduqa, meaning "little ball," which refers to the practice of making spiced meatballs—a culinary technique the Arabs brought to Spain during the Middle Ages.

When the Spanish arrived in America, they brought many of their recipes, including meatballs. In Mexico, this dish evolved by incorporating local ingredients like epazote, tomatoes, and zucchini, becoming the traditional caldo de albóndigas we know today.

Ingredients

For the Meatballs:

• 1 egg

• 1/2 cup uncooked rice

• 2 garlic cloves, chopped

• 500 g ground beef

• 1/4 onion, finely chopped

• 1/4 cup fresh chopped cilantro

• Salt and pepper to taste

For the Broth:

• 2 liters of water

• 3 medium tomatoes

• 1/4 onion

• 1 garlic clove

• 2 carrots, peeled and sliced

• 2 zucchinis, cut into medium-sized pieces

• 2 medium potatoes, peeled and cut into cubes

• 1 sprig of epazote (optional)

• Salt to taste

• Oil for cooking

Step-by-Step Instructions

1. Prepare the Meatballs:

• In a large bowl, place the ground beef.

• Add the egg, uncooked rice, chopped garlic, finely chopped onion, and fresh cilantro.

• Season with salt and pepper to taste and mix well until all ingredients are combined.

• Wet your hands slightly and form the mixture into small balls, about the size of a walnut, and place them on a plate. Set aside.

2. Prepare the Broth Base:

• Heat a comal (griddle) or frying pan over medium-high heat and place the tomatoes on it. Roast them on all sides until the skin is charred and the pulp is soft.

• In a blender, add the roasted tomatoes, a quarter of the onion, the garlic clove, and 1 cup of water. Blend until smooth.

• Strain the mixture to remove seeds and skins from the tomatoes. Set aside.

3. Cook the Broth:

• In a large pot, heat a little oil over medium heat.

• Pour in the blended tomato mixture and cook for 5-7 minutes, stirring occasionally, until it thickens slightly.

• Add 2 liters of water and bring the mixture to a boil.

4. Add the Vegetables:

• Once the broth is boiling, add the carrots and potato cubes.

• Add the sprig of epazote (optional) for extra aroma and flavor.

• Cook for 5 minutes over medium heat.

5. Cook the Meatballs:

• Carefully add the meatballs to the boiling broth, one by one.

• Reduce the heat to medium and cook for 20 minutes, making sure the meatballs are fully cooked.

• Add the zucchini and adjust the salt. Cook for another 10 minutes, or until all the vegetables are tender.

6. Serve the Caldo de Albóndigas:

• Remove the epazote sprig if used.

• Serve the caldo hot in deep bowls, making sure to include plenty of meatballs and vegetables in each portion.

• Serve with lemon juice, warm tortillas, and, if desired, a bit of chili powder for a spicy kick.

Suggested Side Dishes:

• Warm corn tortillas to accompany every bite.

• White rice to make the meal more complete.

• Slices of avocado for a creamy and fresh touch.

• Homemade hot sauce for those who enjoy intense flavors.

Variations of Caldo de Albóndigas:

• With chicken: You can replace the ground beef with ground chicken for a lighter version.

• Without rice: If you prefer, you can omit the rice in the meatballs and make them only with meat and seasonings.

• Thicker broth: Some people add extra tomato puree or a tablespoon of flour to thicken the broth.

• With other vegetables: You can add chayote, corn, or green beans to vary the ingredients in the broth.

Nutritional Benefits of Caldo de Albóndigas:

• High in protein thanks to the beef and egg.

• A good source of fiber and vitamins from the carrots, zucchini, and potatoes.

• Hydrating and comforting, ideal for cold days or when recovering from a cold.

• Low in fat if lean meat is chosen and only a small amount of oil is used.

Frequently Asked Questions (FAQs)

Can the meatballs be made without rice?

• Yes, you can make them with just meat, egg, and seasonings. However, rice helps make them softer and fluffier.

Can the meatball soup be frozen?

• Yes, you can freeze it in individual portions for up to 3 months. To reheat, just place it in a pot over medium heat until hot.

What if the meatballs fall apart in the broth?

• If the meatballs fall apart, it may be because the mixture was too wet. To prevent this, you can add some breadcrumbs or refrigerate them before cooking.

Can I make the soup in a pressure cooker?

• Yes, in a pressure cooker, the cooking time is reduced to about 15-20 minutes.

Conclusion

Caldo de albóndigas is a classic Mexican dish that combines homemade flavors with an easy and delicious preparation. With basic ingredients and a simple process, you can enjoy a nutritious and flavorful soup. Additionally, it is versatile and can be adapted to suit your preferences.

Try making this traditional caldo de albóndigas and enjoy its unique flavor at home!