Caldo de Albóndigas

Name: Caldo de Albóndigas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 5
Cuisine: Mexican
Ingredients: 1 pound ground beef; 1/2 onion (fresh sweet), finely chopped; 1 teaspoon oregano, flaked; 1 teaspoon onion powder; 1/2 teaspoon salt; 1 1/2 teaspoons ground cumin; 2 teaspoons garlic powder; 1/2 cup fresh cilantro, finely chopped; 1/2 cup coconut oil; 3 teaspoons chicken bouillon; 1 tomato, diced; 2 medium turnips, peeled and diced; 1/2 cup celery, chopped; 1 cup cauliflower rice; 1 cup heavy cream

November 5, 2025 Sonora Keto

A meatball by any other name would taste just as sweet.

In the world of prizefighting soups, Sopa de Albóndigas or Meatball Soup, is definitely in the heavyweight class. Traditionally a soup with meatballs and potatoes, this version substitutes the noble low-carb turnip in for the potato.

The result is something that is a meal on its own. Not a lightweight tomato or miso soup. Not a middleweight Caldo de Queso con Papas. Definitely not a soup you'll serve before a main dish, this soup punches hooks and undercuts to your appetite. This means your hunger will be KO'd, on the mat, from one bowl of thisIt is tasty in the fact that it's not complicated, just a hard-working journeyman of a soup that isn't going to get the glory of gazpacho but will definitely not leave you disappointed. It's a soup that is great right out of the pot, but is even better than next day for lunch!

Caldo de Albóndigas

Rated 5.0 stars by 1 users

Cuisine

Mexican

Servings

Prep Time

20 minutes

Cook Time

35 minutes

Calories

616

This is one hearty soup! Tastes even better on the second day! Saludos!

Ingredients

For the Albóndigas (meatballs):

1 pound ground beef
1/2 onion (fresh sweet), finely chopped
1 teaspoon oregano, flaked
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons ground cumin
2 teaspoons garlic powder
1/2 cup fresh cilantro, finely chopped

For the Soup Base:

1/2 cup coconut oil
3 teaspoons chicken bouillon
1 tomato, diced
2 medium turnips, peeled and diced
1/2 cup celery, chopped
1 cup cauliflower rice
1 cup heavy cream

Directions

Step 1 – Make the Meatballs

In a large bowl, combine ground beef, onion, oregano, onion powder, salt, cumin, garlic powder, and cilantro.
Mix gently until just combined (do not overmix).
Roll into small meatballs, about 1 inch in diameter. Set aside.

Step 2 – Prepare the Soup Base

Heat coconut oil in a large pot over medium heat.
Add diced tomato, celery, and turnips. Sauté for 5 minutes until softened.
Stir in chicken bouillon with about 6 cups of water (or broth if you prefer). Bring to a simmer.

Step 3 – Cook the Albóndigas

Carefully drop the prepared meatballs into the simmering soup.
Reduce heat to medium-low and cook for 25–30 minutes, until the meatballs are fully cooked and tender.

Step 4 – Add Final Touches

Stir in the cauliflower rice and cook for another 5 minutes.
Add the heavy cream, stirring gently to create a creamy broth.
Adjust seasoning with salt and cumin to taste.

Recipe Note

Can I make the albóndigas (meatballs) ahead of time?

Yes. You can roll the meatballs a day in advance and store them in the refrigerator, covered. For longer storage, freeze them on a tray, then transfer to a freezer bag. When ready to cook, drop them directly into the simmering soup (no need to thaw if frozen, just extend cooking time by 5–7 minutes).

Can I substitute other vegetables for turnips or cauliflower rice?

Absolutely. While this recipe uses turnips and cauliflower rice, you can substitute with traditional albóndigas soup vegetables such as zucchini, carrots, or potatoes. The idea is to have hearty chunks of vegetables that complement the meatballs.

How can I make this soup lighter or more traditional?

To make it lighter and closer to the classic Mexican sopa de albóndigas, simply omit the heavy cream and coconut oil. Use a tomato-based broth with fresh herbs and seasonings. The result will be a lighter, more brothy soup that still carries all the authentic flavors.

Nutrition

per serving: Calories; 616

Amount/Serving % Daily Value

Fat: 57.1 grams
Carbs: 8.0 grams
Fiber: 2.0 grams
Protein: 18.3 grams

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Caldo de Albóndigas

Caldo de Albóndigas

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

For the Albóndigas (meatballs):

For the Soup Base:

Directions

Step 1 – Make the Meatballs

Step 2 – Prepare the Soup Base

Step 3 – Cook the Albóndigas

Step 4 – Add Final Touches

Recipe Note

Can I make the albóndigas (meatballs) ahead of time?

Can I substitute other vegetables for turnips or cauliflower rice?

How can I make this soup lighter or more traditional?

Nutrition

Nutrition