Albóndigas Con Fideos (Meatball & Noodle Soup)

This Albóndigas Con Fideos is a hearty and comforting soup that combines tender, flavorful meatballs with a rich broth and an assortment of vegetables. The addition of fideos (noodles) adds a delightful texture that complements the tender vegetables and juicy meatballs. The soup is infused with the warm, earthy flavors of cumin and oregano, while the fresh cilantro and optional mint add a refreshing brightness. A squeeze of lime juice just before serving enhances the flavor profile, making this dish not only satisfying but also incredibly aromatic and vibrant. Perfect for a cozy family meal, this soup is sure to become a beloved favorite.

Ingredients:

For the Albóndigas (Meatballs):

• 1 lb ground beef
• 1/4 cup uncooked white rice
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint (optional)
• 1 egg, lightly beaten
• 1 tsp ground cumin
• 1/2 tsp ground black pepper
• 1 tsp salt

For the Soup:

• 2 tbsp olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, sliced
• 1 large potato, diced
• 1 zucchini, diced
• 1 (14.5 oz) can diced tomatoes
• 8 cups beef or chicken broth
• 1/2 cup fideos (short vermicelli noodles) or any small pasta
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped, for garnish
• Lime wedges for serving

Instructions:

1. Prepare the Albóndigas: In a large mixing bowl, combine the ground beef, uncooked rice, chopped onion, minced garlic, cilantro, mint (if using), egg, cumin, black pepper, and salt. Mix everything thoroughly until all ingredients are well incorporated. Roll the mixture into small meatballs, about 1 inch in diameter, and set them aside on a plate.
2. Make the Soup Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant.
3. Add Vegetables: Add the sliced carrot, diced potato, and zucchini to the pot. Stir well and cook for about 5 minutes until the vegetables start to soften.
4. Simmer the Soup: Pour in the can of diced tomatoes and the beef or chicken broth. Add the ground cumin, dried oregano, and season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to a simmer.
5. Cook the Meatballs: Carefully drop the meatballs into the simmering soup one at a time. Be gentle to avoid breaking them. Cover the pot and let the soup simmer for 20-25 minutes, or until the meatballs are cooked through and the rice inside them is tender.
6. Add the Fideos: Add the fideos (or small pasta) to the soup and cook for an additional 8-10 minutes, or until the noodles are tender.
7. Finish and Serve: Once the noodles are cooked, taste the soup and adjust the seasoning if necessary. Remove the soup from heat and stir in the chopped cilantro.
8. Garnish and Enjoy: Ladle the Albóndigas Con Fideos into bowls and serve with lime wedges on the side. A squeeze of lime juice over the top adds a bright and tangy flavor that complements the savory soup perfectly.