Albóndigas con Fideos is a traditional Mexican dish featuring flavorful meatballs (albóndigas) served in a savory tomato-based broth with fideos (vermicelli noodles). It’s a comforting, hearty meal, perfect for any time of year. Here’s a simple recipe to make this delicious dish at home!
Albóndigas con Fideos Recipe
Ingredients:
For the Meatballs (Albóndigas):
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup rice (uncooked, helps to bind the meatballs)
- 1/4 cup chopped fresh cilantro
- 1/4 cup onion, finely chopped
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper, to taste
For the Soup Base:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 large tomato, chopped (or 1 can of diced tomatoes)
- 4 cups chicken broth (or water, for a lighter broth)
- 1 1/2 teaspoons chicken bouillon (optional, for extra flavor)
- 1 teaspoon cumin
- 1/2 teaspoon paprika (optional, for a smoky flavor)
- 1 cup fideos (vermicelli pasta)
- 1 large carrot, peeled and sliced into rounds
- 1 small zucchini, chopped (optional)
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Instructions:
- Make the Albóndigas (Meatballs):
- In a large mixing bowl, combine the ground beef (or beef and pork), uncooked rice, chopped cilantro, onion, egg, garlic powder, cumin, salt, and pepper. Mix until all ingredients are well incorporated.
- Form the mixture into small meatballs, about 1 to 1 1/2 inches in diameter. Set them aside on a plate.
- Prepare the Soup Base:
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and garlic, and sauté for about 2-3 minutes until softened and fragrant.
- Add the chopped tomatoes (or diced tomatoes from the can) and cook for another 5 minutes, stirring occasionally, until the tomatoes begin to break down and soften.
- Add the Broth and Seasonings:
- Pour in the chicken broth (or water) and add the chicken bouillon (if using), cumin, paprika, oregano, and some salt and pepper to taste. Bring the broth to a boil.
- Cook the Albóndigas:
- Carefully drop the prepared meatballs into the boiling broth. Reduce the heat to a simmer and cook the meatballs for about 10 minutes, or until they are fully cooked through (you can check by cutting one open to make sure it’s no longer pink inside).
- Once the meatballs are cooked, add the sliced carrots and zucchini (if using). Let the vegetables cook in the broth for another 5-7 minutes until tender.
- Add the Fideos:
- Add the fideos (vermicelli pasta) to the pot, stirring gently. Let the soup simmer for an additional 5-7 minutes, until the pasta is cooked al dente and the soup is well blended.
- Adjust the Seasoning:
- Taste the soup and adjust the seasoning with more salt, pepper, or additional chicken bouillon if needed.
- Serve:
- Ladle the albóndigas and fideos into bowls, making sure to get a good amount of broth, meatballs, and vegetables in each serving.
- Garnish with a little more chopped cilantro, if desired.
Serving Suggestions:
- Serve Albóndigas con Fideos with a side of warm tortillas, crusty bread, or a simple salad.
- For an extra kick, you can add a splash of lime juice or serve with hot sauce on the side.
This dish is a deliciously comforting one-pot meal that’s hearty and full of flavor. Enjoy your Albóndigas con Fideos! Let me know how it turns out!