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

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)

Description

A traditional caldo de albóndigas recipe with juicy meatballs, vegetables, and a rich tomato broth. Naturally gluten-free and perfect for hearty family dinners or freezing for later.

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)

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.

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.

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.

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.

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.

Notes

Freeze leftovers in single portions for a healthy meal prep option.

Swap ground turkey for a lighter variation.

Nutrition

Serving Size: 1 bowl
Calories: 310
Sugar: 4g
Sodium: 780mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 21g
Cholesterol: 60mg

Keywords: traditional caldo de albóndigas recipe, Mexican meatball soup, gluten-free family dinners, healthy frozen meal alternative