Caldo De Albondigas (Nutritious Mexican Meatballs Soup)
This Caldo De Albondigas is made with beef meatballs and a flavorful broth with Mexican seasonings, carrots, potatoes, zucchini and rice. Top each serving bowl with a drizzle of lime juice and hot sauce and you have a restaurant quality meal that your family will love!
To make the albondigas: Add all ingredients in a large bowl and mix well with your hands. Form into 1-inch meatballs and roll between your palms. Set aside.
The soup: In a large stock pot add 1 tablespoon olive oil and heat over medium-high heat.
Add the rice and sauté until light brown, making sure to keep stirring so that it doesn't burn. Remove from the pot and set aside.
Add the other 1 tablespoon olive oil, celery, onion, carrots & garlic. Sauté until the onions become soft, about 3 minutes.
Add the water, albondigas, beef bullion, tomato sauce, salt, pepper, oregano & cilantro. Stir & cover the pot with a lid.
Cook over low-medium heat. After 40 minutes of cooking, add the rice, potatoes and green beans. Cover and cook for another 10 minutes.
At this point taste the broth and add more salt & pepper if needed. Add the zucchini and cook for 10 more minutes.
The albondigas are all done when it’s soft to cut in half with a fork or spoon.
Serve hot, drizzle with lime juice and hot sauce.
Notes
Sautéing the rice & adding it later prevents it from becoming too mushy!
The albondigas are all done when it's soft to cut in half.