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Caldo De Albondigas (Mexican Meatball Soup)

An authentic, hearty Mexican meatball soup typically made from ground beef and yerba buena (mint), served with a slow cooked beef broth and plenty of vegetables.

Caldo De Albondigas (Mexican Meatball Soup)

Prepare the Meatballs

Ground beef 4.0 lbs
Mint, chopped 0.25 cup
Cilantro, chopped 0.25 cup
Onion powder 3.0 Tbsp
Garlic powder 3.0 Tbsp
Cumin powder 1.0 Tbsp
Paprika 1.0 Tbsp
Eggs, large 2.0 each

Prepare the Broth

Canola oil 3.0 Tbsp
Onions, large, diced 2.0 each
Carrots, large, sliced 3.0 each
Tomato sauce 1.0 cup
Chipotles in Adobo, sauce only 1.0 cup
Knorr® Professional Caldo de Res/Beef Bouillon 4 x 4.4 lb 1.0 gallon, prepared
Knorr® Professional Caldo de Res/Beef Bouillon 4 x 4.4 lb
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Yukon Gold potatoes, medium diced 3.0 each
Chayote squash, quartered 4.0 each
Green beans 12.0 oz
Radishes, sliced, as needed
Cilantro leaves, as needed
As needed Jalapenos, sliced

Prepare the Meatballs
- Combine the ground beef, herbs and spices with egg and form 2oz meatballs. Set aside and chill.
Prepare the Broth
- In a large stockpot, add the oil and cook the onions and carrots until soft. Add the tomato, adobo sauce and prepared Knorr Caldo de Res. Bring to a boil, then add potatoes and chayote and simmer until both are tender, about 15 minutes.
- Add the formed meatballs and green beans and simmer for about 15- 20 minutes until the meatballs are fully cooked.
- Serve in large soup bowls and garnish with radishes, cilantro and jalapeno.