Meatball and  Noodle Soup (Sopa Albondigas con Fideo) #SoupSwappers

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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Print

Meatball and  Noodle Soup (Sopa Albondigas con Fideo)

Course Soup

Cuisine Mexican

Keyword albondigas, fideo, meatball, noodle, sopa, soup

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 -6 servings

Author Sue Lau | Palatable Pastime

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

From the kitchen of palatablepastime.com

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Don’t Forget  to Pin this Recipe for Later!

See you again soon-

~Sue