Sopa de albondigas, albondigas en caldillo, or caldo de albóndigas is a beautiful soup that is made of meatballs, veggies and broth. It is known that this dish orginated during the 16th century in Spain but dirived by Typically, this Mexican meatball soup is made with ground beef, but I swap it with ground chicken, and it's lovely. Light meatballs and vegetables in a flavorful tomato broth all come together in under an hour. Inspired by the pots of sopa de albondigas served throughout my childhood, I created this recipe with my idea of the perfect bowl of soup, the ultimate comfort food dish that is also nourishing for the body and soul.
If you are a fan of beef, feel free to swap out lean ground beef and beef broth for ground chicken and chicken stock. Double the recipe for a large family gathering, and make sure you serve the soup with tortillas and a squeeze of lime on the side; it's a must for this deliciosa sopa de albóndigas.
Sopa de albondigas, albondigas en caldillo, or caldo de albóndigas is a beautiful soup that is made of meatballs, veggies and broth. My version uses ground chicken and it creates a beautiful light meatball that pairs perfectly with the caldo (broth)
Albondigas (Meatballs):
1 lb ground chicken, turkey, pork or beef
1/4 cup finely diced white onions
2 tablespoons bread crumbs
2 tablespoons raw white rice
1 tablespoon fresh cilantro or 1 teaspoon dried
1 teaspoon fresh mint or 1 teaspoon dried
1/8 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
2 tablespoons tomato paste
Caldo (Broth):
1/2 cup diced onion
2 fresh jalapenos (seeds and stems removed) or 1 can jalapenos, finely diced
3 garlic cloves, minced
2 14.5 oz cans of diced tomatoes
1/8 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
6 cups chicken or beef stock or a mix of both
2 carrots, diced (about 1 cup)
2 yellow potatoes, diced (about 2 cups)
1 zucchini, diced (about 1 cup)
Mix all the albondigas ingredients in a large bowl. Form small 1-inch meatballs by using a spoon or cookie scoop to measure. The mixture will be sticky, so wet your hands before making the albondigas. Set aside on a sheet pan and begin making the broth.
Place a large pot or large dutch oven, over medium heat, add two tablespoons of olive oil. Add the diced onion and jalapeños nos to the pot, cooking them until soft, about 2-3 minutes. Add the minced garlic and sauté for 30 seconds. Add in the cans of diced tomatoes and baking soda. Let cook for two minutes. Add the stock, and bring to a boil. Slowly add in your meatballs, keeping the broth at a constant boil. Once all the meatballs are in the pot, add the carrots, potatoes, and zucchinI. Lower heat to medium-low and bring broth to a simmer. Cover the pot and let cook for 25 minutes on low. After 25 minutes, check that the temperature of the meatballs, simply insert a meat thermometer into the middle of the meatball and ensure it has cooked to at least 165˚F.
Serve with a of side of tortillas de maíz (corn tortillas), slathered in butter and sprinkled with salt and of course you will need a few lime wedges.
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