Mexican Meatball Soup (Caldo de Albóndigas)

Name: Mexican Meatball Soup (Caldo de Albóndigas)
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 8 servings
Cuisine: Latin,Mexican
Ingredients: 1 pound ground beef; 1/2 cup uncooked long-grain white rice; 1 teaspoon salt, plus more as needed; 2 teaspoons ground cumin, divided; 5 cloves garlic, crushed, divided; 3 quarts beef broth; 4 celery ribs, including leaves, chopped; 4 large carrots, peeled and chopped or sliced; 3 medium white onions, cut into quarters; 2 cups chopped greens (e.g., mustard, chard, spinach, or similar); 1 bunch cilantro, chopped

A warming Mexican vegetable and meatball soup, known as caldo de albóndigas, offers aromatic goodness and natural flavors.

⭐ 4.2 (58 reviews) Prep: 30 minCook: 75 minTotal: 105 minYields: 8 servings

Category Tags:

Entree Lunch Dinner Soup

Cuisine Tags:

Latin Mexican

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Instructions

Combine ground meat, rice, salt, 1 teaspoon cumin, and half of the crushed garlic in a bowl. Form 1 1/2 tablespoon portions into balls, then cover and set aside.
Bring broth to a boil in a large pot. Reduce heat to a slow simmer.
Add meatballs, stir to prevent sticking, and simmer for 20 minutes.
Stir in celery, carrots, onion, remaining garlic, and 1 teaspoon cumin. Simmer for 45 minutes until vegetables are tender and meatball rice is cooked.
Add greens of choice and simmer for another 15 minutes.
Season with salt to taste. Stir in cilantro just before serving.

Nutritional Info (per serving)

Calories: 244 kcal

Carbohydrate: 14 g

Cholesterol: 50 mg

Fiber: 4 g

Protein: 22 g

Saturated Fat: 4 g

Sodium: 1704 mg

Sugar: 3 g

Fat: 11 g

Unsaturated Fat: 0 g