Caldo De Albondigas

Total Time
1hr 5mins
20 mins
45 mins

A hearty sourthwestern soup that will really keep you warm during the winter months. A great combination of New Mexico green chile, tomatoes and beef. The recipe is from Sabrosa Fall 2006.

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  1. In a large pot, warm the oil and saute onions over medium low heat.
  2. Add tomatoes, green chile, 1 quart of beef stock, cumin and salt and pepper to taste.
  3. Simmer the soup over medium low heat for 30 minutes, if soup seems to thick, add some of the additional stock to thin.
  4. Cut the tortillas into fine silvers and mince.
  5. In a large bowl, mix the cut tortillas with the ground beef; add the egg, garlic, salt and pepper.
  6. Shape into tiny meatballs and drop into the pot of soup.
  7. Continue to cook on medium low until meatballs float to the top.
  8. Serve in individual bowls garnished with fresh cilantro.