Fall is upon us and nothing is as comforting as a freshly prepared bowl of albondigas. This caldo is something we, as kids, always looked forward to when walking into our Abuela’s Kitchen.
As a little girl, I admired my grandmother’s way of cooking, a perfectionist in all she chopped and prepared. I always thought why does a carrot need to be cut a certain way? Why does it matter, it’s going to get eaten anyway, and why do i have to prepare the meatballs to be perfectly rounded and uniform? (Seriously, we had to start over if the meatballs were all different sizes)
All of this correlates directly to my preparation of food now. I believe this is why after tasting a bowl of my Abuela’s albondigas, we were in heaven!
Globally and in different towns throughout Mexico, this soup is made with a few distinct variations.
Ground Beef, potatoes, carrots, celery, zucchini, chayote, tomato, cabbage, garlic, and onion are the key components to delicious albondigas.
(Pro-Tip: toss in some cilantro, lime, and yellow chili to take it to a different level)
Growing up in a huge family meant we had to make meals stretch on a slim budget, we didn’t eat seafood nor did we ever really have steak. This caldo was an easy favorite and a dish that brings comfort to all of us, to this day.