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Sopa o Caldo de Albóndigas

A comforting meatball soup that's rich in flavor and perfect for any time of year.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 500 grams Ground beef The star of the show, offers a rich, juicy flavor.
  • 1/4 teaspoon Ground cumin Adds an earthy aroma.
  • 1/4 teaspoon Garlic powder Brings a hint of sweetness.
  • 1/4 teaspoon Onion powder Adds a savory touch.
  • 1 teaspoon Salt Essential for seasoning.
  • 1/4 teaspoon Pepper Adds a bit of heat.
  • 1 tablespoon Chopped mint or parsley Fresh herbs for brightness.
For the soup
  • 4 Ripe tomatoes Forms the base of the soup.
  • 1 small Onion Adds depth to flavor.
  • 2 cloves Garlic Offers rich essence.
  • 1 cup Water To blend tomato mixture.
  • 6 cups Beef or vegetable broth Foundation of the soup.
  • 1 large Zucchini (cut into cubes) Adds texture.
  • 1 large Carrot (cut into cubes) Contributes sweetness.
  • 1 small Chayote (cut into cubes) Adds crunch.
  • Chopped cilantro For serving Brings a fragrant finish.
  • Limes For serving Brightens flavors.
  • Corn tortillas For serving Complements the soup.
  • Rice For serving Adds heartiness.

Method
 

Preparation
  1. In a large bowl, combine the ground beef, ground cumin, garlic powder, onion powder, salt, pepper, and chopped herbs. Mix until fully combined.
  2. Form the mixture into about 20 small meatballs.
  3. Cut the tomatoes, and place them into a blender along with the small onion, garlic cloves, water, and a pinch of salt and pepper. Blend until smooth.
Cooking
  1. Pour the tomato mixture into a large pot and cook over medium heat for 2 to 3 minutes until the mixture darkens in color.
  2. Add the beef or vegetable broth to the pot, stirring well.
  3. Bring the mixture to a boil, then reduce the heat. Drop in the meatballs one by one.
  4. Gently stir in the chopped chayote, carrot, and cilantro.
  5. Cover the pot and let it simmer on medium heat for about 15 minutes.
  6. Finally, add the zucchini cubes and continue to cook for an additional 3 to 5 minutes, or until everything is tender.
Serving
  1. Taste the soup and season with additional salt and pepper if necessary. Serve hot, with rice, lime juice, chopped cilantro, and warm corn tortillas.

Notes

Consider using pre-made meatballs for a quicker option. Customize the vegetables based on your preference.