ALBONDIGAS CON FIDEO
A cozy and flavorful Mexican soup made with tender beef meatballs (albondigas), golden fideo noodles, and a rich tomato broth. Perfect for a comforting family meal!
Ingredients
For the Albondigas (Meatballs)
- 1 lb ground beef
- 1 egg
- teaspoon garlic powder
- ½ teaspoon ground coming
- 1 teaspoon dried oregano
- salt and pepper to taste
- ¼ onion chopped
- handful of fresh cilantro chopped
For the Broth
- 4 roma tomatoes small
- ¼ onion
- 2 garlic cloves
- 1 teaspoon chicken bouillon
- 1 teaspoon tomato bouillon
- salt and black pepper to taste
- 1 cup water blending
- 4 cups hot water
Vegetables and fideo
- 2 small potatoes peeled and chopped
- 3 carrots peeled and chopped
- 5 oz fideo pasta (or thin vermicelli)
- 1-2 tbsp avocado oil for frying
Instructions
- Prepare the AlbondigasIn a large bowl, combine the ground beef, egg, garlic powder, cumin, oregano, onion, cilantro, salt, and pepper.Mix gently until everything is just combined. Roll into about 15 small meatballs and set aside
- Make the BrothIn a blender, combine the Roma tomatoes, onion, garlic cloves, chicken bouillon, tomato bouillon, salt, pepper, and 1 cup of water. Blend until smooth.Pour the mixture into a large pot. Add 5 more cups of hot water and bring to a gentle simmer.
- Build the SoupAdd the chopped potatoes and carrots to the simmering broth. Let them cook for about 5 minutes.Carefully drop in the meatballs and simmer for 15–20 minutes, or until the meatballs are fully cooked.
- Prepare the FideoIn a separate skillet, heat the avocado oil over medium heat. Add the fideo pasta and toast it, stirring often, until golden brown.Transfer the toasted fideo into the soup and simmer for another 8–10 minutes, until the noodles are tender.
- ServeTaste the soup and adjust seasoning with more salt and pepper if needed.Serve hot with warm tortillas or a squeeze of lime on the side.