Caldo de Albóndigas | Mexican Meatball Soup

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

chicken broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasoning

Homemade broth is healthier and can be made from scraps, while water with seasoning is budget-friendly.

Start by cutting the onion in half; dice one half for the meatballs and set aside the other half for the sauce.

Chop the mint, separating it into two sections; one for the meatballs and one for topping the soup later.

Prep the vegetables by cutting the celery, peeling and chopping the carrots, and cutting the potatoes (peeling optional). Rinse the vegetables after cutting.

In a large bowl, combine the ground beef, rice, diced onion, chopped mint, black pepper, garlic salt, oregano, and minced garlic. Mix until well combined and there are no visible chunks.

Form the mixture into golf-ball-sized meatballs and set aside.

In a blender, combine the tomatoes, remaining onion half, chipotle peppers, garlic, cumin, chicken bouillon, and tomato bouillon. Add 6 cups of water and blend until smooth.

In a large pot, heat some oil over medium-high heat and add the blended broth. Add 3 more cups of water to the pot to get all remaining tomato from the blender.

Bring the broth to a boil, then add the meatballs and cook for 15-20 minutes.

After 20 minutes, add the potatoes and carrots to the pot and check for doneness.

Once the vegetables are soft, lower the heat and add the mint and optional chipotle or jalapeno. Cover and let simmer for 5 minutes.

Taste for seasoning and adjust if necessary, then serve hot with lime juice and corn tortillas.

Cooking Techniques

Equipment Needed

Spice Level: