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Caldo de Albondigas Recipe

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  • Author: Mirna Pena
  • Prep Time: 30 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican


This authentic Mexican albondigas soup is made with egg, breadcrumbs, veggies, chile chipotle and a jalapeño to make the albondigas soup spicy. It’s great during the winter months when you need a warm comforting soup for dinner.



For the meatballs:

  • 1 pound ground beef
  • ½ cup bread crumbs
  • 1 egg
  • 1 tsp salt or to taste
  • 1 tsp pepper or to taste
  • 1 garlic clove minced
  • 1 tsp oregano
  • ½ tsp ground cumin

For the broth:

  • 4 Medium roma tomatoes
  • ¾ of a medium onion
  • 4 garlic cloves 
  • 1 canned chipotle pepper
  • 1 jalapeno
  • 2 bay leaves
  • 6 cups of water or beef broth
  • 1 and ½ tbsp salt
  • 1 tablespoon vegetable oil

Vegetable Options:

  • 1 cup cubed carrots or 4 medium carrots
  • 2 medium potatoes, cubed
  • 2 medium zucchinis, cubed
  • 12 Celery Sticks, chopped


Start by making your meatballs, to a bowl add 1 lb ground beef, ½ cup bread crumbs, 1 egg, 1 tsp salt or to taste, 1 tsp pepper or to taste, 1 minced garlic clove, 1 tsp oregano, and ½ tsp ground cumin.

Mix everything together really well.

Form your meatballs to about approximately 1.5 inches in diameter. You can make them smaller or larger, totally up to you. If you do make them smaller or bigger, make sure you adjust the cooking time accordingly.

Once you have finished forming all of your meatballs, set them aside.

Next, to a blender add 4 medium roma tomatoes, ¼ of a medium onion, 2 garlic cloves, and the chipotle pepper. Blend well for about 30-45 seconds.

To a large soup pot, over medium-low heat, add 1 tablespoon vegetable oil. 

add your tomato mix to the oil and simmer for about 5 minutes.

After the 5 minutes add 6 cups of water or broth, 2 bay leaves, 1 jalapeño split in half (optional, but recommended), 2 garlic cloves, ½ a medium onion, and 1 and a ½ tablespoons of salt or to taste. Bring everything to a boil.

Once your broth is boiling add the meatballs to the pot, carefully. Cover and simmer.

After 10 minutes of simmering, add the potatoes, celery, and carrots. Recover and continue cooking.

10 minutes later (20 minutes into the simmer) add the cubed zucchini or calabacitas. Continue to cook on a simmer for another 10-15 minutes.

After aa total of bout 30-35 minutes, check your meatballs for doneness. If they are no longer pink and are cooked through, and the veggies are all fork tender, turn off the heat.

Your soup is now ready to be served!

Enjoy garnished with some fresh chopped cilantro, rice, and/or some fresh squeezed lime.


This recipe does not have rice in the meatballs. If you do want to add rice to your meatballs instead of the breadcrumbs (or keep them, up to you!) add about ¼ cup of uncooked rice to the uncooked ground beef before forming the balls. 

I like to use seasoned breadcrumbs when making the meatballs. It adds more flavor, but you can use the plain as well!