Albóndigas soup of tender, con Fideos

Albóndigas soup of tender, con Fideos

A cozy Mexican soup of tender, seasoned meatballs and thin noodles simmered in a rich tomato broth. This version serves 4–6 people.

Ingredients

For the meatballs

• 500 g (1 lb) ground beef, or a beef/pork mixture
• ¼ cup uncooked white rice
• 1 egg
• 2 garlic cloves, minced
• ¼ cup finely chopped onion
• 1 tsp ground cumin
• ½ tsp dried oregano
• 1 tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh cilantro

For the soup

• 2 tbsp vegetable oil
• ½ medium onion, chopped
• 2 garlic cloves, minced
• 4 medium tomatoes, roughly chopped
• 1–2 tbsp tomato paste
• 6 cups (1.4 L) chicken or beef broth
• 1 tsp ground cumin
• ½ tsp dried oregano
• 100 g (3½ oz) fideo or very thin vermicelli noodles
• 1–2 carrots, sliced
• 1 zucchini, diced
• Salt and pepper, to taste
• Fresh cilantro and lime wedges, for serving

Instructions

1. Make the meatballs.
   Mix the ground meat, uncooked rice, egg, garlic, onion, cumin, oregano, salt, pepper, and cilantro until just combined. Form into small meatballs, about 1½ inches (4 cm) across.

2. Prepare the tomato broth.
   Blend the tomatoes with about 1 cup of the broth until smooth.

3. Cook the base.
   Heat the oil in a large pot over medium heat. Sauté the onion for 3–4 minutes, then add the garlic and cook for another 30 seconds. Add the tomato mixture and tomato paste. Simmer for about 5 minutes.

4. Add broth and vegetables.
   Pour in the remaining broth. Add cumin, oregano, carrots, and a little salt and pepper. Bring to a gentle boil.

5. Add the albóndigas.
   Carefully drop the raw meatballs into the simmering broth. Reduce the heat, cover, and cook gently for 20–25 minutes, until the meatballs are cooked through and the rice is tender.

6. Add the noodles.
   Add the fideos and zucchini during the last 5–7 minutes of cooking. Stir occasionally so the noodles don’t stick together.

7. Taste and serve.
   Adjust the salt and pepper. Ladle into bowls and garnish with fresh cilantro. Serve with lime wedges.

Tips

• Don’t overwork the meat mixture or the meatballs can become dense.
• Toasting the fideos in a little oil before adding them gives the soup a deeper, nuttier flavor.
• For a spicy version, add a chopped jalapeño or a little dried chile to the tomato broth.
• The noodles continue absorbing broth as they sit, so add a splash of extra broth when reheating leftovers.