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Add the sliced red bell pepper, chipotle peppers, 2 whole Roma tomatoes, 1 1/2 teaspoons chicken bouillon powder, 1 1/2 teaspoons tomato bouillon powder, 1 cup of hot water, the roughly chopped onion, and 3 garlic cloves into a blender. Blend the mixture until it is very smooth.

Pour the blended broth mixture into a large pan or Dutch oven and bring it to a boil over medium-high heat.

Once the broth is boiling, add an additional 5 cups of hot water to the pan. Reduce heat to a simmer.

In a mixing bowl, combine the ground meat, 1 egg, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, the chopped cilantro, and the diced onion. Mix all ingredients thoroughly by hand until well combined.

Take small portions of the meat mixture and roll them into uniform meatballs, about 1 inch in diameter.

Add the diced potato to the simmering broth. Then, carefully place each formed albondiga into the broth.

In a separate large skillet, add 2 tablespoons of oil and heat over medium heat. Pour the fideo pasta into the hot oil. Fry the fideo, stirring continuously, until it turns a golden brown color. This step adds an extra crunch and flavor.

Once the fideo is golden brown, carefully transfer it from the frying pan into the simmering broth with the albondigas and potatoes. Stir gently to combine all ingredients.

Allow the entire soup to simmer for another 10 minutes, or until the potatoes are tender and the meatballs are cooked through, ensuring all ingredients are cooked and flavors meld.

Remove the soup from the heat. Garnish with a fresh bunch of cilantro, roughly chopped, and cover the pan with a lid for a few minutes before serving. The Sopita de Fideo con Albondigas is now ready to be served and enjoyed.


Add the sliced red bell pepper, chipotle peppers, 2 whole Roma tomatoes, 1 1/2 teaspoons chicken bouillon powder, 1 1/2 teaspoons tomato bouillon powder, 1 cup of hot water, the roughly chopped onion, and 3 garlic cloves into a blender. Blend the mixture until it is very smooth.

Pour the blended broth mixture into a large pan or Dutch oven and bring it to a boil over medium-high heat.

Once the broth is boiling, add an additional 5 cups of hot water to the pan. Reduce heat to a simmer.

In a mixing bowl, combine the ground meat, 1 egg, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, the chopped cilantro, and the diced onion. Mix all ingredients thoroughly by hand until well combined.

Take small portions of the meat mixture and roll them into uniform meatballs, about 1 inch in diameter.

Add the diced potato to the simmering broth. Then, carefully place each formed albondiga into the broth.

In a separate large skillet, add 2 tablespoons of oil and heat over medium heat. Pour the fideo pasta into the hot oil. Fry the fideo, stirring continuously, until it turns a golden brown color. This step adds an extra crunch and flavor.

Once the fideo is golden brown, carefully transfer it from the frying pan into the simmering broth with the albondigas and potatoes. Stir gently to combine all ingredients.

Allow the entire soup to simmer for another 10 minutes, or until the potatoes are tender and the meatballs are cooked through, ensuring all ingredients are cooked and flavors meld.

Remove the soup from the heat. Garnish with a fresh bunch of cilantro, roughly chopped, and cover the pan with a lid for a few minutes before serving. The Sopita de Fideo con Albondigas is now ready to be served and enjoyed.
