What Are Albóndigas?
Albóndigas are Mexican-style meatballs simmered in a flavorful tomato-based broth with vegetables. This comforting soup is hearty, healthy, and packed with classic Latin flavors. Known as caldo de albóndigas in Spanish, it’s perfect for family dinners, especially on cooler days.
Ingredients You’ll Need
(Serves 6)
For the Meatballs:
- 1 lb ground beef (or half beef, half pork)
- ½ cup white rice, uncooked
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp fresh cilantro, chopped
- ½ tsp salt
- ¼ tsp black pepper
For the Broth:
- 1 tbsp olive oil
- ½ white onion, chopped
- 3 cloves garlic, minced
- 4 roma tomatoes, blended into sauce
- 6 cups beef or chicken broth
- 2 carrots, sliced
- 2 zucchini, sliced
- 1 medium potato, diced
- 1 chayote, sliced
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Make the meatballs
n a large bowl, combine ground beef, uncooked rice, egg, garlic, cilantro, salt, and pepper. Mix gently until combined. Roll into small meatballs, about 1 inch in diameter, and set aside.
Step 2: Prepare the broth
In a large pot, heat olive oil over medium heat. Sauté onion and garlic until softened. Add blended tomatoes and cook for 5 minutes until slightly thickened.
Step 3: Add broth and vegetables
Pour in beef or chicken broth. Add carrots, potatoes, and chayote. Bring to a boil.
Step 4: Cook the meatballs
Gently drop the meatballs into the simmering broth. Reduce heat to medium-low and cook for 20 minutes.
Step 5: Add zucchini
Add zucchini slices and cook for an additional 10 minutes, or until vegetables and rice inside the meatballs are tender.
Step 6: Serve
Taste and adjust seasoning with salt and pepper. Serve hot with warm corn tortillas and a squeeze of lime.
Tips for the Best Albóndigas
- Don’t overmix the meat to keep the meatballs tender.
- Use homemade broth for a richer taste.
Final Thoughts
Now that you know how to make albondigas, you can enjoy this traditional Mexican meatball soup whenever you crave a bowl of comforting, flavorful goodness. Whether for a weeknight dinner or a special family gathering, albóndigas will warm your heart and satisfy your appetite.
How to make Albóndigas
Ingredients
- 1 lb ground beef or half beef, half pork
- ½ cup white rice uncooked
- 1 egg
- 2 cloves garlic minced
- 2 tbsp fresh cilantro chopped
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- ½ white onion chopped
- 3 cloves garlic minced
- 4 roma tomatoes blended into sauce
- 6 cups beef or chicken broth
- 2 carrots sliced
- 2 zucchini sliced
- 1 medium potato diced
- 1 chayote sliced
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground beef, uncooked rice, egg, garlic, cilantro, salt, and pepper. Mix gently until combined. Roll into small meatballs, about 1 inch in diameter, and set aside.
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until softened. Add blended tomatoes and cook for 5 minutes until slightly thickened.
- Pour in beef or chicken broth. Add carrots, potatoes, and chayote. Bring to a boil.
- Gently drop the meatballs into the simmering broth. Reduce heat to medium-low and cook for 20 minutes.
- Add zucchini slices and cook for an additional 10 minutes, or until vegetables and rice inside the meatballs are tender.
- Taste and adjust seasoning with salt and pepper. Serve hot with warm corn tortillas and a squeeze of lime.