Caldo de Albóndigas (Veganized Mexican Meatball Soup)
This Caldo de Albóndigas recipe, which is a vegan twist on a Mexican meatball soup, is the latest installment in Devorah Bowen‘s monthly recipe column The Art of Soups & Stews.
Why You’ll Love This Recipe
This hearty, flavorful Mexican soup features tender (veganized) meatballs made with fresh herbs and rice, along with plenty of vegetables, all simmered in a rich tomato based broth. Albóndigas is the Spanish word for “meatballs” and is used in Spain and throughout Latin America to describe both the dish itself and the flavorful soups or sauces they’re served in.
In this recipe, the traditional meatballs are prepared using a plant-based ground meat alternative. The flavors are fresh and savory, with the option to add a bit of spice if you like. Comforting and satisfying, this soup is perfect for warming up on cooler days.
Ingredients You’ll Need
The following is an overview of the ingredients needed to make this Caldo de Albóndigas recipe. For the exact measurements, be sure to refer to the recipe card below.
For the Soup
- Fresh Produce: Plum or Roma Tomatoes, Onion, Zucchini, Yellow Potatoes, Carrots, Garlic, chopped fresh Cilantro, Lime Wedges (for serving).
- Spices & Dried Herbs: Mexican Oregano, Cumin Powder, Smoked Paprika.
- Condiments: Vegan “Beef”-Style Broth or Vegetable Broth.
For the Albóndigas (Vegan “Meatballs”)
- Plant-Based Meat & Egg Alternatives: Plant-Based Ground “Meat”, Flax “Eggs” (see details below).
- Grains: cooked White Long Grain Rice (such as Basmati or Jasmine). NOTE: Although traditional recipes call for uncooked rice, I find that cooked rice works better, helping to hold together plant-based meatballs that benefit from a shorter cooking time.
- Fresh Produce: Onion, Fresh Mint Leaves, Fresh Cilantro.
- Spices: Cumin Powder, Garlic Powder,
- Condiments: High Heat Oil.
For the Flax “Eggs”
- Ground Flax Seed & Water.
How to Make This Recipe (Step by Step)
The following is a step-by-step overview of how to make this Caldo de Albóndigas recipe. For a recap with the ingredient list and exact measurements, be sure to refer to the recipe card below.
Step one: prepare the vegan “meatballs”
Prepare the meatballs by adding the plant-based ground meat to a large bowl.
Stir in the cooked rice, chopped mint, chopped cilantro, garlic powder, cumin, salt, pepper, diced onion, and flax eggs. Mix until well combined.
Scoop about 1 tablespoon of the mixture and roll it between your palms to form a ball. Place each meatball on a baking sheet or plate. Continue until all of the mixture is used. You should have about 25–27 meatballs.
Step two: brown the vegan “meatballs”
Brown the meatballs by heating the oil in a large pot over medium heat. Add about half of the meatballs and cook for 3–4 minutes per side, or until nicely browned.
Remove from the pot and set aside. Repeat with the remaining meatballs.
Step three: cook the veggies
To the same pot over medium low heat, add the remaining diced onion and sauté for 3–5 minutes, or until translucent. Add the garlic and cook for 1–2 minutes, until fragrant.
Stir in the oregano and smoked paprika. Add the carrots, and potatoes.
Add the broth and mix well. Cover the pot and cook for 20 minutes.
Step four: add the zucchini and vegan “meatballs” to the soup
Add the zucchini and the cooked vegan “meatballs” to the pot. Cover and cook for another 20 minutes, or until all of the vegetables are tender.
Adjust the heat as needed to prevent your Caldo de Albóndigas (vegan “meatball” soup) from coming to a hard boil.
Step five: add the cilantro, serve & enjoy your Caldo de Albóndigas
Stir in the chopped cilantro and heat through. Serve with lime wedges, and sliced avocado if desired.
Caldo de Albóndigas – Recipe Video
Caldo de Albóndigas – RECIPE CARD
Use the recipe card below to save & print this Caldo de Albóndigas recipe. For additional step by step photos and video instructions, be sure to read the full article above.
Caldo de Albóndigas (Veganized Mexican Meatball Soup)
Ingredients
For the Soup
- 4 Plum Tomatoes - Or Roma tomatoes, chopped (alternatively, you can use a 15.5oz / 450g can of crushed Tomatoes per 4 plum or Roma tomatoes)
- 1 small onion - finely diced
- 1 medium Zucchini - roughly chopped
- 2 Yellow Potatoes - peeled & roughly chopped
- 2 Carrots - peeled & chopped
- 3 cloves Garlic - crushed
- 5 cups Vegan Beef Broth - or Vegetable Broth
- 1 teaspoon Mexican Oregano
- 1 teaspoon Cumin Powder
- 1/2 teaspoon Smoked Paprika
- 1/4 cup Fresh Cilantro - chopped
- 1 Lime - cut into wedges, for serving
For the Albóndigas (Vegan "Meatballs")
- 16 ounces Plant-Based Ground Meat
- 1 cup cooked White Long Grain Rice - (such as Basmati or Jasmine)
- 3 tablespoons Onion - finely diced
- 2 Flax "Eggs" - see below
- 1/4 cup Fresh Mint - chopped
- 1/4 cup Fresh Cilantro - chopped
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Cumin Powder
- 2 tablespoons high heat Oil - for cooking
For the Flax "Eggs"
- 2 tablespoons Ground Flax Seed
- 1/3 cup Water
Instructions
- Prep the flax "eggs" by mixing the flax seed and water and letting the mixture sit and thicken for 5-10 minutes, then set aside. Prepare the meatballs by adding the plant based ground meat to a large bowl. Stir in the cooked rice, chopped mint, chopped cilantro, garlic powder, cumin, salt, pepper, diced onion, and flax eggs. Mix until well combined. Scoop about 1 tablespoon of the mixture and roll it between your palms to form a ball. Place each meatball on a baking sheet or plate. Continue until all of the mixture is used. You should have about 25–27 meatballs.
- Brown the "meatballs" by heating the oil in a large pot over medium heat. Add about half of the meatballs and cook for 3–4 minutes per side, or until nicely browned. Remove from the pot and set aside. Repeat with the remaining meatballs. In the same pot over medium low heat, add the remaining diced onion and sauté for 3–5 minutes, or until translucent. Add the garlic and cook for 1–2 minutes, until fragrant. Stir in the oregano and smoked paprika. Add the carrots, potatoes, and broth, mixing well. Cover the pot and cook for 20 minutes.
- Add the zucchini and the cooked meatballs to the pot. Cover and cook for another 20 minutes, or until all of the vegetables are tender. Adjust the heat as needed to prevent the soup from coming to a hard boil. Stir in the chopped cilantro and heat through. Serve with lime wedges, and sliced avocado if desired.
Notes
- This recipe makes 4 generous servings or 6 smaller servings.
- Although traditional recipes call for uncooked rice, I find that cooked rice works better, helping to hold together plant-based meatballs that benefit from a shorter cooking time.
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More Vegan Recipes You Might Like
If you enjoyed this Caldo de Albóndigas recipe, you might also enjoy the following vegan recipes.
- Vegan Birria (Made with Jackfruit): This is a vegan twist on the traditional bold and deeply flavorful meat stew from Jalisco, Mexico. This recipe uses jackfruit in place of meat to give it texture while keeping it fully plant based. It can be enjoyed as a stew or as tacos!
- Panamanian Tamale Pie: This savory Tamale Pie is a plant-based version of the traditional Panamanian dish “Tamal de Olla”. This baked skillet is the ultimate comfort food.
- 1-Pot Jamaican Ital Stew: This vegan 1-Pot Jamaican Ital Stew is a traditional Caribbean stew that is both deeply nourishing and incredibly delicious.
- 1-Pot Spanish-Style Potato & Chorizo Soup (Veganized): This 1-pot Spanish-style potato and vegan chorizo soup is hearty and flavorful. The rich, spicy, and smoky broth is paired with plant-based chorizo for the ultimate comfort meal that is ideal for colder fall and winter days.
- Thai Red Curry Noodle Soup (Easy Recipe With Tofu): Creamy, spicy, umami, herby… This plant-based Thai Red Curry Noodle Soup has it all. It’s easy to make, comforting, and incredibly flavorful!
- Creamy Roasted Tomato Gnocchi: This super easy roasted tomato & coconut gnocchi skillet is fully vegan and made with simple ingredients. The perfect delicious weeknight dinner!
- 1-Pot Stuffed Bell Pepper Stew: This flavorful, hearty and comforting 1-Pot Stuffed Bell Pepper Stew is delicious, packed with veggies, plant protein and fiber, and easy to make.
Looking for even more delicious recipes? Be sure to check out Devorah Bowen’s recipe column “The Art of Soups & Stews” where you’ll find a new plant-based soup or stew recipe every month! Find even more in the official Best of Vegan Cookbook and sign up for our newsletter to receive all the latest plant-based recipes directly in your inbox!
What brand of plant-based ground “meat” did you use for the “meatballs” in Caldo de Albóndigas (Veganized Mexican Meatball Soup)? I cannot find what looks like what you are showing in your picture of the ingredients. Just Beyond Burgers. Can Beyond Burgers be used for this recipe? Thank you for your help with this.
Hi Fifi,
Beyond Meat ground meat alternative was used for this recipe and yes the burgers can be used instead. Just make sure that you use the same amount (16oz), so that the proportions stay the same. You could also use any brand of plant based ground meat alternative that you like. I hope you enjoy the recipe.