ALBONDIGAS: How to Make Traditional Mexican Meatball Soup/Caldo de Albondigas
Albondigas or Caldo de Albondigas is one of the most traditional and delicious Mexican soups. In case you don't know, albondigas means meatballs in Spanish, and so this is a yummy meatball soup that is hearty and packed with wonderful vegetables. Read on for the recipe.
Albondigas
1 1/2 pounds lean ground beef
1/2 cup of uncooked or partially cooked long grain rice (you can also substitute 1/2 cup of raw oats)
1 egg
1 onion, chopped & divided (approx. 1/4 cup for meatballs, remainder for broth)
1 garlic clove, minced
2 roma tomatoes, chopped
3 potatoes, peeled & cut into bite sized cubes
1-2 Mexican squash or zucchini, chopped
1-2 carrots, peeled and chopped
1 stalk of celery, chopped
2 Tbsp. olive oil
6 cups (48oz.) chicken or beef broth
salt to taste (I used 1 tsp. for meatballs, and 1/2 tsp. in broth)
1/2 tsp. crushed pepper
1 tsp. whole cumin seed
Place ground beef in large mixing bowl. Add rice, 1/4 cup chopped onion, salt, pepper, cumin seed, and egg and mix until fully combined. Form meatballs about the size of a golf ball and set aside.
Heat large saucepan over medium high heat. Coat bottom of pan with approx. 2 Tbsp. oil. Once heated, add in remaining chopped onions and sauté until translucent. Add in chopped tomatoes and celery and allow to cook down a few minutes. Add in minced garlic and sauté. Add broth. Stir and bring to a boil. When it boils, carefully add in meatballs and lower heat to a simmer. Meatballs will take a total of 30 minutes to cook. (You will gradually add in other vegetables based on how long they take to cook.) 15 minutes after adding meatballs, add in potatoes and carrots. 7 minutes later, add in squash. Squash will take about 8 minutes to cook, which should bring you right up to 30 minute mark from the time meatballs were put in. Taste broth for salt and add desired amount. Remove from heat and let sit covered 5 minutes more before serving.
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ALBONDIGAS! DELICIOUS AND EASY WITH VEGETABLES ❤(meatball soup with vegetables)
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DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Mom's Meatball Soup. Recipe by Always Yummy!
There are four reasons to cook meatball soup with – affordable ingredients, 30 minutes of cooking time, good with adults and children and it is nourishing and always tasty.
✅ Ingredients:
• meat mince – 25 oz | 700 g
• bulb onion – 9 oz | 250 g
• carrot – 5 oz | 150 g
• vermicelli – 2 oz | 50 g
• potato – 12 oz | 350 g
• water – 8 cup | 2 l
• vegetable oil – 2 tbsp
• salt – 3 tsp
• ground black pepper – ½ tsp
• fresh dill – 2 tbsp
• 1 bay leaf
✅ You will need:
• carving board
• pan with a lid
• stockpot
• bowl
???? Preparation:
1. Dice the potato and bulb onion and cut the carrot into thin slices.
2. Lay the potato into a stockpot and pour in 8 cup | 2 l of water, bring to a boil and cook over low heat for 10 minutes.
3. Heat 2 tbsp of vegetable oil in a pan and fry the bulb onion for 3 minutes over medium heat, add the carrot and keep frying with a lid covered for 5 minutes more.
4. Add 3,5 oz | 100 g of chopped onion, 1 tsp of salt, ¼ tsp of black pepper into the mince, mix and form small meatballs.
5. Lay the meatballs into the stockpot with potato, bring to a boil and add the fried vegetables, 2 tsp of salt, ¼ tsp of pepper and a bay leaf, reduce the heat and cook over low heat for 10 minutes.
6. Add the vermicelli and boil for 3 minutes over low heat. Sprinkle your meatball soup with vermicelli with chopped up fresh dill and serve to the table.
Mexican Meatball Soup
There is something comforting about cozying up on the couch with a bowl of soup after a long day. Interestingly, the word, 'restaurant,' (derived from the French word restaurer meaning to restore) was first used in France during the 16th century to describe a highly concentrated soup sold by street vendors and advertised as an antidote to physical exhaustion.
A few years ago while living in Los Angeles, I discovered the joys of Mexican soups and stews. A couple of notable favorites include Birria and Caldo de Res, but by far my favorite Mexican soup is Albóndigas, which literally translates to meatball in Spanish. Luckily, I was able to jot down a family recipe from a friend, whose mother makes an amazing version.
What's great about Albóndigas is that it's super-simple with little precision required. It's a hearty and rustic soup that makes for a quick one-pot meal, perfect for those nights when you're in need of a little TLC.
Albondigas Soup
Makes 4 servings
1 tablespoon olive oil
4 cloves garlic, minced
1/2 cup roughly chopped yellow onion
1 1/3 cups ½-inch carrot slices (about 1 large)
1 cup ½-inch potato cubes
2 cans (8 ounces each) beef or chicken stock
1 can (8 ounces) tomato sauce
Meatballs
1 pound lean ground beef
1/3 cup minced onion
1/4 cup uncooked rice (long-grain or short-grain)
½ cup minced fresh mint
1 tablespoon dried oregano
½ teaspoon salt
Pepper, to taste
1 egg
Garnish
Cilantro sprigs
1 lime, quartered (4 wedges)
Heat the oil in a large saucepan over medium-high heat. Add the garlic and onion, sauté until the onions are translucent, about 1 minute.
Stir in carrots and potatoes; sauté over high heat to lightly brown, about 1 1/2 minutes.
Add tomato sauce and stock. Stir and simmer, covered, for 15 minutes.
While soup is simmering, make the meatballs. In a large bowl, combine ground beef, onion, rice, mint, oregano, salt, pepper and egg. Form mixture into 1-inch meatballs.
Add the meatballs to the soup. Cover and simmer for 15 minutes more.
Ladle soup into four bowls. Garnish with cilantro and lime wedge, and serve.
While other three-year-old girls played with their Barbie dolls, Joy Liao made herself an imaginary kitchen. She'd pretend to be the butcher at the market, taking a plastic knife to her stuffed animals. (She wasn't a troubled child, promise!) Having an insatiable appetite for all things delicious, Joy grew up in the kitchen learning about cooking from her mother. After college, she pursued an editorial/media career, and more recently, rediscovered her passion for food in the kitchens of Michelin-starred restaurants in San Francisco.
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Albondigas / Mexican Meatball Soup
Ingredients
2 lb Ground Beef
1 Onion
3 Roma Tomatoes
4 Celery Stalks
4 Medium Carrots
3 Medium Potatoes
2 Mexican Squash
Rice
Salt
Chicken Bouillon
Oregano
Albondigas (Mexican Meatball Soup) | Muy Bueno
Albondigas originated in Spain and means a spicy tomato meatball soup. In my book albondiga soup is the ultimate comfort food.
Recipe:
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