Caldo de Albóndigas

Caldo de Albóndigas

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

Servings

5

Prep Time

20 minutes

Cook Time

35 minutes

Calories

616

Cuisine

Mexican

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

Caldo de Albóndigas

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

      1. In a large bowl, combine ground beef, onion, oregano, onion powder, salt, cumin, garlic powder, and cilantro.

      2. Mix gently until just combined (do not overmix).
      3. Roll into small meatballs, about 1 inch in diameter. Set aside.

      Step 2 – Prepare the Soup Base

      1. Heat coconut oil in a large pot over medium heat.

      2. Add diced tomato, celery, and turnips. Sauté for 5 minutes until softened.
      3. Stir in chicken bouillon with about 6 cups of water (or broth if you prefer). Bring to a simmer.

      Step 3 – Cook the Albóndigas

      1. Carefully drop the prepared meatballs into the simmering soup.

      2. Reduce heat to medium-low and cook for 25–30 minutes, until the meatballs are fully cooked and tender.

      Step 4 – Add Final Touches

      1. Stir in the cauliflower rice and cook for another 5 minutes.

      2. Add the heavy cream, stirring gently to create a creamy broth.

      3. Adjust seasoning with salt and cumin to taste.
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