Caldo de Albóndigas

Ingredients

• 500 g (1.1 lb)ground pork
• 454 g (1 lb), quarteredfresh tomatoes
• 1 small, cut into chunkswhite onion
• 2 medium, cut into chunkscourgettes
• 3 medium, cut into chunkscarrots
• 45 g (¼ cup)long-grain rice
• 2 mediumeggs
• 45 ml (3 tablespoons)extra virgin olive oil
• 1 clove, peeledgarlic
• 1 bunchfresh mint
• 15 ml (1 tablespoon)oregano
• 240 ml (1 cup) for blending, plus 1.4–1.66 litres (6–7 cups) for the brothwater
• to tastesalt and black pepper

Instructions

1. 1

   Mix the meatballs

   Put the ground pork in a bowl with the eggs, rice and a handful of chopped mint leaves.

2. 2

   Season the mixture

   Add salt and pepper, then mix until everything is combined.

3. 3

   Shape the meatballs

   Form about 20–22 meatballs and set them on a plate.

4. 4

   Blend the tomatoes

   Add the tomatoes, onion and garlic to a blender with 240 ml (1 cup) of water. Blend until smooth.

5. 5

   Cook the sauce

   Heat the oil in a soup pot, pour in the tomato sauce and cook over medium heat for 2–3 minutes.

6. 6

   Build the broth

   Pour in about 1.4–1.66 litres (6–7 cups) of water and season with salt.

7. 7

   Add the meatballs

   Once the tomato broth begins to boil, carefully add the meatballs. Gently move them until they are all submerged.

8. 8

   Simmer the soup

   Cover the pot and cook over medium-low heat for 30 minutes.

9. 9

   Cook the vegetables

   Add the carrots and courgettes to the broth and boil until tender, about 15–20 minutes.

10. 10

    Finish the seasoning

    Adjust the salt to taste, turn off the heat and stir in the oregano.

11. 11

    Rest and serve

    Leave the albóndigas to rest for 10 minutes before serving.

What is caldo de albóndigas?

Caldo de albóndigas is a Mexican meatball soup, usually built around a light broth, vegetables and seasoned meatballs. This version uses a blended fresh-tomato base and adds rice to the pork mixture.

Mint gives the meatballs a fresh, distinctive flavour, while oregano is stirred in at the end. The separate simmering stages let the meatballs cook through before the vegetables are added.

Nutrition and macros by portion

The nutrition label shows one serving as written: 562 calories, 28g protein, 24g carbs, 40g fat.

The pork, eggs and olive oil contribute much of the fat, while pork and eggs also provide protein. Rice, carrots and the other vegetables contribute most of the carbohydrates; serve with a measured portion of rice or tortillas and plenty of broth and vegetables to balance the plate.

Building the tomato broth

Tomatoes, onion and garlic: blending these with water creates the smooth base for the soup. Cooking the sauce briefly in olive oil before adding the rest of the water gives it a chance to meld with the oil.

Water: the recipe uses some for blending and more to make the broth. Add the meatballs only once the broth is boiling, as directed.

Making tender meatballs

Pork and rice: mix them with the eggs and chopped mint just until combined. The rice cooks inside the meatballs as they simmer.

Shaping: aim for about 20–22 evenly sized meatballs so they cook at a similar rate. Handle the mixture gently rather than compacting it tightly.

Getting the vegetables right

Carrots first: the method adds the carrots and courgettes together after the meatballs have simmered for 30 minutes. Cut them into chunks of similar size to help them soften evenly.

Tenderness: simmer the vegetables for about 15–20 minutes, checking a carrot with a knife near the end. It should be tender without falling apart.

Timing and doneness

The meatballs simmer for 30 minutes before the vegetables go in, followed by about 15–20 minutes of cooking. Let the finished soup rest off the heat for 10 minutes before serving.

The recipe does not give a target internal temperature, so check that the meatballs are cooked through before serving. Avoid stirring vigorously once they are in the broth.

Serving the soup

Serve the meatballs and vegetables in bowls with plenty of tomato broth. Rice and tortillas, as suggested in the dish description, make it a more substantial meal.

A little extra chopped mint can echo the flavour inside the meatballs. Add it just before serving so it stays fresh.

Recipe notes & tips

• Chop the mint finely so it disperses evenly through the meatball mixture.
• Shape the meatballs to a similar size to help them cook at the same pace.
• Lower the meatballs carefully into the boiling broth to reduce splashing.
• Stir gently after adding the meatballs so they stay intact.
• Check the carrots for tenderness after 15 minutes and continue cooking if needed.

Variations

• Use beef: replace the pork with ground beef for a different meatball flavour.
• Add chilli: include a little chilli in the blended tomato base for heat.
• Use chicken: try ground chicken in place of pork, keeping the meatballs evenly sized.
• Change the herbs: use a smaller amount of fresh coriander in place of some of the mint.
• Add more vegetables: include chunks of potato alongside the carrots and courgettes.

Common mistakes to avoid

• Overmixing the pork: it can make the meatballs dense; mix only until the ingredients come together.
• Making uneven meatballs: different sizes cook at different rates; shape them as consistently as possible.
• Adding the meatballs before the broth boils: wait for the boil, then lower them in carefully as the method directs.
• Stirring too roughly: the meatballs may break apart; move them gently to submerge them.
• Cooking vegetables by the clock alone: check for tenderness, and allow a little more time if needed.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot throughout, adding a splash of water if the broth has reduced.

Frequently asked questions