Go Back
+ servings
Caldo de Albonidgas

Plant-Based Caldo de Albóndigas

Mitch and Justine
Caldo de albóndigas is a hearty, healthy, and filling meal perfect for all ages. Find out how to make a delicious plant-based version with black beans!
5 from 2 votes
Prep Time 10 mins
Cook Time 50 mins
Rest Time 10 mins
Total Time 1 hr 10 mins
Course Mains
Cuisine Mexican, Vegan
Servings 6 servings
Calories 225 kcal


  • Baking sheet
  • Food processor or blender
  • Stockpot
  • Chef knife & cutting board


Black bean meatballs

  • 1 cup cooked & cooled white rice ($0.13)
  • 1 ½ cups cooked black beans ($0.16)
  • 2 tablespoons cilantro, minced ($0.03)
  • ½ tablespoon cumin ($0.02)
  • 1 teaspoon garlic powder ($0.01)
  • 1 teaspoon onion powder ($0.01)
  • ½ cup breadcrumbs ($0.05)
  • 2 tablespoons tamari ($0.36)
  • 5 tablespoons aquafaba ($0.01)
  • 2 tablespoons tomato paste ($0.08)
  • Salt & pepper to taste ($0.02)
  • 1 tablespoon olive oil ($0.11)


  • 3 Roma tomatoes ($0.48)
  • ½ white onion ($0.12)
  • 4 cloves garlic ($0.16)
  • 2-4 chipotles in adobo ($0.08)
  • 1 teaspoon cumin ($0.01)
  • 1 teaspoon Mexican oregano ($0.03)
  • ½ teaspoon paprika ($0.01)
  • Salt & pepper to taste ($0.02)
  • 1-2 teaspoons olive oil ($0.06)


  • 5 cups vegetable broth ($0.23)
  • 1 medium yellow or white potato, diced ($0.21)
  • 1 medium zucchini, diced ($0.15)

Garnishes optional



  • First, cook your white rice if you don’t have any on hand. Let it cool completely before using.
  • Preheat your oven to 350°F, and line a baking sheet with parchment paper. Spread drained and rinsed black beans out evenly on the sheet and bake for 13 minutes, or until the beans are dried out and cracking slightly.
  • Add black beans, cilantro, cumin, garlic powder, and onion powder to a food processor. Pulse into a meal consistency, then add in breadcrumbs, cooled rice, tamari, aquafaba, tomato paste, salt, and pepper. Pulse until a rough dough consistency is achieved (you don’t want it to be too paste-like).
  • Transfer mixture to your fridge to chill for ~10 minutes and turn your oven to 400°F.
  • Once chilled, form “meatballs” using a tablespoon (~35-40 grams). Sauté in a pan with a small amount of olive oil until browned on all sides. Transfer to a baking sheet and bake for 15 minutes.


  • In the meantime, boil tomatoes, onion, and garlic in a saucepan for 12-15 minutes or until tender. Transfer to a blender with chipotles in adobo, cumin, oregano, paprika, salt, and pepper, and mix on high until smooth.


  • Heat 1-2 teaspoons olive oil in a large stockpot over medium. Pour in salsa and season for 5 minutes, then add in vegetable broth and potatoes. Bring to a boil, then lower the heat to simmer for 10 minutes. Add in the zucchini and simmer for another 5-10 minutes, or until the vegetables are tender.
  • Serve your soup topped with extra rice, black bean meatballs, a squeeze of lime, cilantro, corn tortillas, etc. Happy eating!



  • Meatball inspiration from Minimalist Baker's vegan meatballs.
  • Optional ingredients are not reflected in the price or calories of our recipes.
  • We calculate nutritional information for our recipes with Cronometer.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
  • All prices are in USD.


Serving: 1serving | Calories: 225kcal | Carbohydrates: 39.7g | Protein: 8.4g | Fat: 4.2g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1299.7mg | Potassium: 601.1mg | Fiber: 6.9g | Sugar: 5.7g | Vitamin A: 1113.7IU | Vitamin C: 20.3mg | Calcium: 66.7mg | Iron: 3.1mg
Don't miss another recipe!Subscribe to our newsletter!