Homemade Albondigas Soup Recipe

Caldo de Albóndigas Soup Recipe - Just like your favorite Mexican restaurant, this savory soup is rich and delicious!

Course Lunch or Dinner

Cuisine Mexican

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 353kcal

Cost $12

For the meatballs, start by preheat the oven to 375°
Mince the onion and garlic. Then add all of the meatball ingredients to a large mixing bowl. Mix together the ingredients until well combined, but don't overmix.
Line a baking sheet with tin foil (makes clean up much easier!) Using a small ice cream scoop, form the meatballs and place on the cookie sheet. You should get about 40 meatballs.
Bake in the preheated oven for 15 minutes. They will finish cooking in the soup.
For the Soup
While the meatballs are baking, peel and dice the potatoes, carrot and onion.
Place a large stockpot over medium heat. When hot add olive oil and vegetables.
Season with salt, cumin, corriander - saute for 5 minutes. Add garlic and saute for another minute.
Increase heat to high, add chicken stock and bring to a boil.
When the meatballs are done, remove them from the oven.
Lower the heat to medium and place the prepared meatballs in the soup. Continue cooking until the potatoes and carrots are tender.
Ladle soup into big bowls and top with shredded cabbage, sliced radishes and a squeeze of fresh lime juice.

Optional toppings include a scoop of white rice, diced white onion, cilantro and a squeeze of lime.

Tips to make tender meatballs!

Use a fork to mix the meatball ingredients. This helps keep the meatballs lighter and keeps the meat from getting dense and overworked.
Using a small ice cream scoop will ensure the meatballs be uniform in size. This will allow them to finish cooking in the same amount of time.
To get tender meatballs, don't pack the meat together tightly, just press and form them into balls. Over-mixing and packing will make them heavy and dense.