Sopita de Fideo con Albondigas
Sopita de Fideo con Albondigas
Ingredients
For the Broth Base
- 1 red bell pepper, sliced
- 2 chipotle peppers in adobo sauce
- 2 Roma tomatoes, whole
- 1 1/2 teaspoons chicken bouillon powder
- 1 1/2 teaspoons tomato bouillon powder
- 1 cup water, hot
- 1/4 onion, roughly chopped
- 3 garlic cloves
- 5 cups water, hot
For the Albondigas (Meatballs)
- 1 pound ground meat
- 1 egg
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 cup fresh cilantro, chopped
- 1/4 onion, diced
Other Ingredients
- 1 potato, medium, diced
- 7 ounces fideo pasta, vermicelli
- 2 tablespoons oil, for frying fideo
- 1/2 bunch fresh cilantro, for garnish
Instructions
- 1
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.
⏱️ 5 min
- 2
Pour the blended broth mixture into a large pan or Dutch oven and bring it to a boil over medium-high heat.
⏱️ 5 min
- 3
Once the broth is boiling, add an additional 5 cups of hot water to the pan. Reduce heat to a simmer.
⏱️ 2 min
- 4
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.
⏱️ 7 min
- 5
Take small portions of the meat mixture and roll them into uniform meatballs, about 1 inch in diameter.
⏱️ 8 min
- 6
Add the diced potato to the simmering broth. Then, carefully place each formed albondiga into the broth.
⏱️ 3 min
- 7
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.
⏱️ 5 min
- 8
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.
⏱️ 2 min
- 9
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.
⏱️ 10 min
- 10
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.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sopita de Fideo con Albondigas
For the Broth Base
- 1 red bell pepper, sliced
- 2 chipotle peppers in adobo sauce
- 2 Roma tomatoes, whole
- 1 1/2 teaspoons chicken bouillon powder
- 1 1/2 teaspoons tomato bouillon powder
- 1 cup water, hot
- 1/4 onion, roughly chopped
- 3 garlic cloves
- 5 cups water, hot
For the Albondigas (Meatballs)
- 1 pound ground meat
- 1 egg
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 cup fresh cilantro, chopped
- 1/4 onion, diced
Other Ingredients
- 1 potato, medium, diced
- 7 ounces fideo pasta, vermicelli
- 2 tablespoons oil, for frying fideo
- 1/2 bunch fresh cilantro, for garnish
Instructions
- 1
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.
⏱️ 5 min - 2
Pour the blended broth mixture into a large pan or Dutch oven and bring it to a boil over medium-high heat.
⏱️ 5 min - 3
Once the broth is boiling, add an additional 5 cups of hot water to the pan. Reduce heat to a simmer.
⏱️ 2 min - 4
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.
⏱️ 7 min - 5
Take small portions of the meat mixture and roll them into uniform meatballs, about 1 inch in diameter.
⏱️ 8 min - 6
Add the diced potato to the simmering broth. Then, carefully place each formed albondiga into the broth.
⏱️ 3 min - 7
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.
⏱️ 5 min - 8
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.
⏱️ 2 min - 9
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.
⏱️ 10 min - 10
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.
⏱️ 3 min