Caldo de Albóndigas con Fideo (Mexican Meatball Soup) Recipe

Ingredients

• 2 lb Ground Beef (80% lean, preferably fresh)
• 1 cup Uncooked Rice (Long‑grain white rice, rinsed)
• 2 Eggs (Room temperature)
• 0.25 cup Fresh Cilantro (Chopped, optional mint can be used instead)
• to taste Salt
• to taste Black Pepper
• 3 Roma Tomatoes (Medium, ripe)
• 1 White Onion (Small, half for salsa, half for sauté)
• 4 Garlic Cloves (1 for salsa, 3 minced for sauté)
• 2 Chile Moras (Dried Mexican chilies, stemmed)
• 2 tsp Tomato Bouillon (Granulated or cube, dissolved)
• 1.5 tbsp Chicken Bouillon (Granulated or cube, dissolved)
• 2 tbsp Vegetable Oil (For sautéing and frying)
• 9 cup Water (1 cup for blender, 8 cups for pot)
• 2 Potatoes (Medium, peeled and cubed)
• 7 oz Fideuà Noodles (Short, thin pasta; can use any short pasta)
• 1 bunch Fresh Cilantro (Chopped for garnish)
• 2 stalks Green Onion (Thinly sliced)

Instructions

1. Prepare the meatball mixture

   In a large mixing bowl combine the ground beef, uncooked rice, room‑temperature eggs, chopped cilantro (or mint), and season with salt and pepper. Mix until just combined; the mixture should be slightly sticky.

   Time: PT6M

2. Shape the albóndigas

   Using a 1/4‑cup measuring cup, scoop the mixture and gently press to form uniform meatballs. Place them on a tray; you should get about 20 meatballs.

   Time: PT2M

3. Make the salsa

   In the blender combine the three Roma tomatoes, half of the small white onion, one garlic clove, two chile moras, 1½ tbsp tomato bouillon, 1½ tbsp chicken bouillon, and 1 cup water. Blend until smooth.

   Time: PT2M

4. Sauté aromatics

   Heat 2 tbsp vegetable oil in the large pot over medium heat. Add the remaining three minced garlic cloves and the other half of the white onion, sauté for about 1 minute until the onion becomes translucent.

   Time: PT1M

   Temperature: Medium

5. Build the broth

   Pour the blended salsa into the pot, stir, then add the remaining 8 cups water. Bring to a gentle boil, then stir in an extra 1 tsp tomato bouillon. Taste and adjust salt if needed.

   Time: PT5M

   Temperature: Medium

6. Simmer the meatballs

   Carefully drop the albóndigas into the boiling broth, a few at a time. Cover the pot and let simmer for 10 minutes.

   Time: PT10M

   Temperature: Medium

7. Fry the fideuà noodles

   While the meatballs are cooking, heat a separate skillet with a little oil over medium heat. Add the 7 oz fideuà noodles and fry for about 1 minute until they turn golden and slightly crisp. Transfer to a plate and set aside.

   Time: PT1M

   Temperature: Medium

8. Add potatoes and noodles

   After the meatballs have cooked 8 minutes, add the cubed potatoes and the fried fideuà noodles to the pot. Stir gently, then add the chopped cilantro bunch and sliced green onion. Cover and continue cooking for another 5 minutes, or until the potatoes are tender and the meatballs are fully cooked.

   Time: PT5M

   Temperature: Medium

9. Finish and serve

   Turn off the heat. Ladle the soup into bowls, ensuring each serving gets several meatballs, potatoes, and noodles. Garnish with extra cilantro if desired and serve hot.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

35 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground pork
• Instead of Uncooked Rice: Orzo, Quinoa
• Instead of Eggs: Egg substitute, Flax egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Fresh Cilantro: Fresh mint, Parsley
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Roma Tomatoes: Canned diced tomatoes
• Instead of White Onion: Yellow onion
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Chile Moras: Ancho chilies, Chipotle in adobo (1 tsp)
• Instead of Tomato Bouillon: Tomato paste (1 tsp)
• Instead of Chicken Bouillon: Chicken stock (1/4 cup)
• Instead of Vegetable Oil: Canola oil, Olive oil (light)
• Instead of Potatoes: Sweet potatoes
• Instead of Fideuà Noodles: Spaghetti broken into short pieces, Orzo
• Instead of Fresh Cilantro: Fresh parsley
• Instead of Green Onion: Chives

Equipment Needed

• Mixing Bowl
• Measuring Cup (1/4 cup)
• Blender
• Large Pot
• Skillet or Frying Pan
• Knife
• Cutting Board
• Wooden Spoon or Ladle
• Tongs (optional)
• Measuring Spoons

Critical Steps — Do Not Skip

• Mixing the meatball mixture without over‑working the meat.
• Bringing the salsa broth to a gentle boil before adding meatballs.
• Adding meatballs slowly to avoid splashing hot liquid.
• Frying the fideuà noodles just until golden.
• Final simmer with potatoes and noodles to finish cooking.

Chef Tips from the Video

• For extra depth, toast the rice briefly before mixing it into the meatball mixture.
• Use a blend of cilantro and mint for a fresher flavor profile.
• If you like heat, crumble a dried chipotle pepper into the salsa.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Cool completely, then freeze in freezer‑safe containers for up to 2 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Form and freeze the meatballs raw; transfer to a freezer bag and cook directly from frozen, adding an extra 5 minutes to simmer time.
• Blend the salsa ahead of time and store it in the refrigerator for up to 2 days.
• Cook the fideuà noodles and store them in a single layer on a paper‑towel‑lined plate to keep them crisp.

Frequently Asked Questions