Albondigas con Fideo
This Mexican meatball soup with pasta features tender beef meatballs in a savory tomato broth with vegetables and fideo noodles. It’s a hearty and comforting meal the whole family will enjoy.
This soup combines two classics- Albondigas (Mexican meatball soup) with Sopa de Fideo (pasta soup), which is loved by kids and adults. It’s a complete meal that is perfect when you want something cozy and filling.
Ingredient Highlights
- Meatballs– I used ground beef for the albondigas, but ground chicken or turkey can also be used.
- Vegetables– I’m using potatoes, zucchini, and carrots. My kids prefer this soup without potatoes, so I usually omit them. Another option is yellow squash.
- Fideo Noodles– You can find these at most grocery stores in the Hispanic section. They come in a small bag, usually 7 ounces. The noodles will expand, so feel free to reduce the amount of noodles or increase the amount of broth.
Meatball Tips
- Don’t overmix the meatball mixture, or the meatballs will become denser.
- Allow the meatball mixture to sit while you prep the broth and vegetables. This will allow the flavor to develop more.
- You can add fresh minced garlic and chopped onion instead of powder, but my kids prefer the seasoning.
- You can also use leftover cooked rice instead of uncooked rice.
- Make the meatballs all the same size to cook evenly. About 2 tablespoons is a good size or smaller if you prefer.
Preparing the Fideo and Vegetables
- Toast the fideo noodles in a skillet with a little bit of oil. You want the pasta to have some browning.
- If you plan to have leftovers, make the fideo in a separate pot, then combine it when you are ready to eat.
- The noodles will expand as they sit in the soup broth. If you prefer fewer noodles, use half of the bag or add more water when cooking.
- Cut your vegetables to roughly the same size so they cook evenly, and it’s easier to eat.
How to Serve and Store
Serve the sopa de albondigas con fideo with a squeeze of lime or salsa for some spice. You can also garnish with chopped cilantro.
This soup is best enjoyed the day you make it. As mentioned before, if you plan to have leftovers, then keep the pasta noodles separate. You can boil them in water, then drain them and add them to the soup when you plan to eat it.
The albondigas soup can be refrigerated for up to 4 days, then reheated on the stove or in the microwave.
More Mexican Soups
Sopa de Albondigas con Fideo
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Equipment
Ingredients
Meatballs:
- 1 pound Ground beef
- 1 Egg
- ¼ cup Uncooked White Rice or ½ cup cooked rice
- 1 teaspoon Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
Soup Base:
- 2 Roma tomatoes halved
- ½ Small White Onion peeled and quartered
- 2 Garlic Cloves peeled
- 2 tablespoon Chicken bouillon
- ¼ cup Water
- 1 tablespoon Oil
- 8 cups water
- 1 Large Zucchini chopped
- 2 Large Carrots or 5 small ones, peeled and sliced
- 1 Large Russeet Potato peeled and diced
- 1 teaspoon Oil
- 7 ounces Fideo Noodles
- Salt taste broth and see if salt is needed
- Lime wedges, Rice, or Tortillas for serving
Instructions
- Add ground meat, egg, rice, spices, salt, and pepper to a bowl. Mix lightly until incorporated. Cover and set aside while you prep the sauce.
- Place the tomatoes, onion, garlic, chicken bouillon, and water in a blender and blend till smooth.
- Heat a large soup pot over medium heat with 1 tablespoon of oil. Add the blended tomato mixture and saute for a couple of minutes until it starts bubbling. Slowly add the 8 cups of water and bring to a boil.
- Use an ice cream scoop or large spoon to form uniform meatballs, I was able to make 18 meatballs. Carefully place formed meatballs into the boiling soup broth.
- Once all the meatballs are added, let them cook for about 10 minutes.
- In a skillet over medium heat, add 1 teaspoon of oil. Add the fideo noodles, either the entire 7 oz package or half if you want fewer noodles and a soupier consistency. Spread the noodles around and once they are slightly browned, add them to the soup broth.
- Add the chopped potatoes, carrots, and zucchini. Bring the soup back to a boil, then cook for 10 minutes, or until the vegetables are tender and the pasta is cooked. Stir occasionally to prevent the noodles from sticking to the bottom of the pot. Taste the broth to see if additional salt is needed.
- Serve the soup with a squeeze of lime, hot sauce, or chopped cilantro, if you like.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
