Why are my albóndigas falling apart?

Too little binder (like masa harina or rice) or over-mixing the meat can cause them to fall apart. Mix just until combined and form gently.

What is the secret to flavorful albóndigas?

Season generously and don’t skip the coriander or saffron. Roasting the tomatoes adds deep flavor, and using broth instead of water boosts every spoonful.

What’s the best meat for albóndigas soup?

Ground beef (80/20) works perfectly. You can also use a mix of ground turkey or pork—just be sure it’s not too lean for tender results.

How long does it take to cook albóndigas with potatoes?

Once the meatballs are cooked, simmering the full soup with potatoes and veggies takes about 30 more minutes until everything is fork-tender and flavorful.

Traditional Caldo de Albóndigas Recipe That Warms the Soul

Name: Traditional Caldo de Albóndigas Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 tsp garlic powder; 1 tsp salt; 1 tsp peppercorns, crushed; 2 tbsp masa harina; 1 cup onions, diced and divided; ¼ cup long-grain rice, divided; 7 cups water; 32 oz chicken broth; 4 garlic cloves, minced; 1 tbsp olive oil; 2 roma tomatoes, diced; 3 large tomatoes, roasted and blended; 2 small russet potatoes, peeled and cubed; 1 large carrot, peeled and diced; 2 celery stalks, chopped; ¼ tsp whole coriander, crushed or ground; 3 tbsp cilantro, chopped; ¼ tsp azafran (saffron)

Stuffani Borjat

July 13, 2025

Traditional Caldo de Albóndigas Recipe with meatballs and vegetables

Jump to Recipe

Traditional caldo de albóndigas recipe isn’t just a dish it’s the scent of home. I remember watching my mom shape each meatball with love, always choosing the best meat for albóndigas soup, never rushing. These days, I balance comfort with health, turning old favorites into heart-healthy recipes. When life gets busy, I even freeze a batch it’s my kind of healthy frozen meal alternative, packed with warmth and memory.

Table of Contents

Making the Traditional Caldo de Albóndigas Recipe at Home

This traditional caldo de albóndigas recipe brings back home memories comforting, simple, naturally gluten-free, and perfect for easy meal prep or meal kit recipes the whole family can enjoy.

Ingredients

For the Albóndigas (Meatballs):

1 lb ground beef
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon peppercorns, crushed
2 tablespoons masa harina
1 cup onions, diced and divided
¼ cup long-grain rice, divided

For the Broth & Veggies:

7 cups water
32 ounces chicken broth
4 garlic cloves, minced
1 tablespoon olive oil
2 roma tomatoes, diced
3 large tomatoes, roasted and blended
2 small russet potatoes, peeled and cubed
1 large carrot, peeled and diced
2 celery stalks, chopped
¼ teaspoon whole coriander, crushed or ground
3 tablespoons cilantro, chopped
¼ teaspoon azafran (saffron)

Step-by-Step Instructions:

1. Mix the Meatballs
In a large bowl, combine the ground beef, garlic powder, salt, crushed peppercorns, 2 tablespoons of the diced onions, masa harina, and ⅛ cup of rice. Use your hands to mix until everything comes together. Form into 1-inch balls—you’ll get about 30 to 40 of them.

hands mixing beef, onions, and masa harina for albóndigas

2. Roast the Tomatoes
Place the three large tomatoes on a baking sheet and broil for about 20 minutes, flipping halfway. Once softened and blackened, peel and blend until smooth. This gives the broth a deep, roasted flavor that store-bought sauces can’t match.

broiled tomatoes on baking sheet for caldo de albóndigas

3. Boil the Broth
In a large pot, bring the 7 cups of water, chicken broth, and minced garlic to a boil. Lower the heat to medium, then gently add the albóndigas. Cook uncovered for 10–15 minutes, or until the meatballs float to the top.

boiling broth with garlic and meatballs for caldo de albóndigas

4. Sauté the Aromatics
While the meatballs cook, sauté the remaining onions and roma tomatoes in olive oil until fragrant and soft. This builds even more flavor before everything joins the pot.

sautéed onions and roma tomatoes in olive oil for albóndigas

5. Finish the Soup
Add the sautéed onions and tomatoes, blended tomato sauce, remaining rice, potatoes, carrots, celery, coriander, cilantro, and azafran to the broth. Simmer over medium heat for another 30 minutes until the vegetables are tender and the broth is rich and full-bodied.