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Meatball and  Noodle Soup (Sopa Albondigas con Fideo)

Sue Lau | Palatable Pastime
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Soup
Cuisine Mexican
Servings 4 -6 servings

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