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–+ servings

Sopa de Albóndigas con Fideo (Mexican Meatball Soup with Noodles)

A Mexican classic with tender meatballs, golden noodles, and a tomato-herb broth; the perfect comfort soup.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Lunch, Main Course, Soup
Cuisine Latin American, Mexican, Mexican American, Spanish Influence
Servings 6

Equipment

Ingredients
  

Ingredients for the Meatballs

  • 1 lb ground beef or half beef, half pork
  • ¼ cup uncooked rice
  • ¼ onion finely diced
  • 2 garlic cloves minced
  • 3 tbsp chopped cilantro
  • 1 egg
  • 1 tsp Mexican oregano
  • ¼ tsp cumin
  • ½ tsp thyme
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1¼ tsp salt
  • ¼ tsp pepper

Ingredients for the Broth

  • 4 Roma tomatoes
  • ¼ onion
  • 2 garlic cloves
  • ½-1 chipotle pepper in adobo optional
  • 8-9 cups water or broth See Notes
  • 2½ tsp tomato bouillon
  • 2 tsp chicken bouillon
  • 2 tbsp vegetable oil
  • Salt to taste

Vegetables and Noodles

  • 1 large russet potato peeled and cubed
  • 7 oz fideo noodles Don't have Fideo Noodles? No problem. See notes.
  • 3 sprigs cilantro
  • 2 sprigs mint
  • 2 whole serranos
  • 1 tbsp vegetable oil For toasting the fideo noodles

Instructions
 

Step 1: Make the Meatballs

  • Prepare the seasoning mix: minced garlic, oregano, cumin, thyme, smoked paprika, garlic powder, onion powder, salt, and pepper.
  • Sprinkle the seasonings over the ground meat in a large bowl.
  • Add the diced onion.
  • Add the uncooked rice.
  • Add the chopped cilantro.
  • Crack in the egg.
  • Mix gently by hand until just combined.
  • Scoop some mixture and begin shaping a meatball.
  • Check size: about 1 to 1½ inches wide.
  • Roll all meatballs, making about 12–14, and set them on a tray.

Step 2: Prepare the Broth and Cook the Meatballs

  • Add quartered Roma tomatoes to a blender.
  • Add onion and garlic.
  • Add chipotle with some adobo if using.
  • Pour in 1 cup water.
  • Blend until smooth.
  • Heat oil in a large pot. Pour in the puree — it should sizzle.
  • Cook the puree for 5 minutes, stirring until slightly darker.
  • Add the remaining 7–8 cups water or broth.
  • Stir and bring to a gentle simmer.
  • Add bouillons and a pinch of salt, stir to dissolve.
  • Keep the broth at a gentle simmer, not a boil.
  • Lower in meatballs one by one.
  • Cover and simmer 15 minutes.
  • Add potato cubes.
  • Add mint sprigs.
  • Add cilantro sprigs.
  • Add whole serranos.
  • Cover and simmer another 5 minutes.

Step 3: Toast the Fideo and Finish the Soup

  • “Place fideo in a skillet with 1 tablespoon of oil.
  • Stir as noodles start turning golden.
  • Continue toasting until deep golden brown.
  • Check the broth — meatballs, potatoes, and herbs should be simmering.
  • Add the toasted fideo to the pot.
  • Stir to distribute evenly.
  • Simmer 10–15 minutes until noodles are tender and potatoes cooked.
  • Broth will thicken as noodles absorb liquid. Add more water or broth if needed.
  • Taste and adjust seasoning with salt or a pinch of bouillon.
  • Ladle into bowls with 2–3 meatballs each, noodles, potatoes, and broth. Serve hot with lime and tortillas.

Notes

  • Keep the simmer gentle so the meatballs stay tender.
  • Add extra broth if noodles absorb too much.
8 or 9 cups of water?
  • The range of 8–9 cups of water depends on pot size, how much fideo you add, your preferred consistency, and cooking time. A wider pot, more noodles, or longer simmer may need closer to 9 cups. For a thicker, stew-like texture, use 8 cups and adjust at the end with hot water if needed.
What are Fideo noodles?
  • Fideo are thin, short cut noodles often sold in bags in the Hispanic aisle of grocery stores. They’re toasted in oil before cooking, which gives them a nutty flavor and helps them hold shape in broth. If you can’t find packaged fideo, use angel hair or thin spaghetti broken into 1-inch pieces.
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