Brothy traditional albondigas meatball soup with fideo noodles and vegetables makes a great start to any Mexican meal or chilly day supper.
Meatball and Noodle Soup (Sopa Albondigas con Fideo)
By Sue Lau | Palatable Pastime
My recipe of the day is with Saturday Soup Swappers as part of the monthly event. This month the theme is for Meatball soups, as selected by our host, Sneha Datar.
I chose a brothy albondigas soup for which I have made the meatballs from scratch. I actually did a double batch of meatballs and tucked half of them into the freezer for later when I want an even easier meal for the day.
The meatballs contain a mixture or beef, ham, and rice and are very flavorful. They combine with the poultry broth and vegetables to make a soup that is just outstanding.
Soup Saturday Swappers
Let’s Make a Soup with Meatballs!
Hosted by Sneha Datar
Check out what other Meatball Soups the bloggers have made for March 2019!
Zucchetti and Meatball Soup by Home Sweet Homestead
Green Gram & Chicken Meatball Clear Soup by Sneha’s Recipe
Albondigas Soup by A Day in the Life on the Farm
Shrimp and Pork Meatball Wonton Noodle Soup by Karen’s Kitchen Stories
One-Pot Fennel & Stout Beef Meatball Stew by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
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Meatball and Noodle Soup (Sopa Albondigas con Fideo)
Ingredients
Meatball Ingredients:
- 8 ounces ground beef
- 4 ounces finely minced ham
- 1 large egg
- 1/2 cup minced fresh onion
- 1/4 cup dry bread crumbs
- 1/4 cup cold cooked rice
- 1 tablespoon tomato paste
- 1 tablespoon dried parsley flakes
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Soup Ingredients:
- 1 medium onion chopped
- 1/2 cup diced carrots
- 1 tablespoon chopped garlic
- 2 tablespoons olive oil
- 1 fresh serrano pepper minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- salt and black pepper to taste
- 64 fluid ounces chicken broth
- 2 large fresh tomatoes diced
- 7.05 ounce package fideo pasta or snipped dry vermicelli pasta
- 2 tablespoons chopped cilantro
Instructions
Method:
- Combine ingredients for albondigas and shape into 24 meatballs.
- Brown meatballs in a nonstick skillet until they are cooked through (160F.); set aside.
- Saute onion, carrots and garlic in oil in a soup pot until semi-softened.
- Add serrano, oregano, cumin, and broth, seasoning also to taste with salt and black pepper.
- Bring to a boil, then reduce heat, cover and simmer for ten minutes.
- Stir in tomatoes, fideo pasta, and meatballs; cook for 7-10 minutes more, or until pasta is cooked through.
- Stir in cilantro before serving.
Notes
More Hot Soup Recipes to Peruse:
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See you again soon-
~Sue
Great minds Sue, yours sounds lovely.
All those veggies and meatballs in one bowl…simply love it.
Adding ham to your meatballs really caught my attention. I’ve added plain ground pork before, but I bet the ham gave it lots of flavor. I’ll have to try that soon! The carrots gave your soup a nice pop of color too.
This soup looks delicious! How interesting that they contain ham! They sound delicious. I’ll bet it adds so more flavor.
It worked out really well.
Can’t wait to use rice in my next meatballs…great idea!
It’s a good addition, sort of like porcupine meatballs- binds and tenderizes at the same time.
It’s a good addition, sort of like porcupine meatballs- binds and tenderizes at the same time.
Meatballs just make a soup substantial…my hubby is into substantial soups! LOL I am intrigued with the addition of ham to the meatballs….
It was something I’d seen in some authentic Mexican cookbooks with albondigas being done sort of homestyle. I did throw in the rice because it was in my fridge (leftover) and since I didn’t want rice in the soup. It kind of morphs between a number of recipes, but it’s really good!
I need to search for a piece of ham I have in the freezer and make this! I’ll check the ingredient list again but other than the piece of ham, I think I have everything else! YUM!