Albondigas Con Fideos
Albondigas Con Fideos
Ingredients
For the Salsa Blend
- 6 tomatoes, quartered
- 2 garlic cloves
- 1/4 onion, sliced
- 1 tablespoon chipotle pepper in adobo
- 1 tablespoon tomato bouillon powder
- 1/2 tablespoon salt
- 1 cup water
For the Fideos (Vermicelli)
- 2 tablespoons cooking oil, as needed for toasting
- 8 ounces vermicelli pasta, such as La Moderna brand
For the Broth Base
- 1 tablespoon cooking oil
- 3 slices onion
- 10 cups water
For the Albondigas (Meatballs)
- 2 pounds ground beef
- 1/4 cup onion, chopped
- 1 tomato, chopped
- 10 mint leaves, chopped (hierbabuena)
- 1 egg
- 1/4 cup raw rice, washed
- 3 tablespoons breadcrumbs
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1/2 teaspoon garlic powder, to taste
- 1 pinch Mexican oregano
Instructions
- 1
Prepare the Salsa Blend: In a blender, combine the quartered tomatoes, garlic cloves, sliced onion, chipotle pepper in adobo, tomato bouillon powder, salt, and 1 cup of water. Blend until completely smooth. Set the blended salsa aside.
⏱️ 5 min
- 2
Toast the Fideos: Heat 2 tablespoons of cooking oil in a large pot over medium heat. Add the vermicelli pasta to the hot oil and toast, stirring frequently, until it turns a nice golden brown color. Be careful not to burn it. Remove the toasted vermicelli from the pot and set aside.
⏱️ 5 min
- 3
Start the Broth Base: In the same pot, add 1 tablespoon of cooking oil. Add the sliced onions and sauté for about 1 minute until fragrant. Pour the blended salsa from Step 1 into the pot and mix well, cooking for another minute.
⏱️ 3 min
- 4
Simmer the Broth: Add 10 cups of water to the pot. Stir the mixture, cover the pot, and bring it to a rolling boil over high heat.
⏱️ 10 min
- 5
Prepare the Albondigas: While the broth is coming to a boil, combine the ground beef, chopped onion, chopped tomato, chopped mint leaves, egg, washed raw rice, breadcrumbs, salt, black pepper, garlic powder, and Mexican oregano in a large bowl. Mix thoroughly by hand until all ingredients are well incorporated.
⏱️ 10 min
- 6
Form the Meatballs: Form the meat mixture into small, uniform-sized meatballs. This ensures even cooking.
⏱️ 7 min
- 7
Cook the Albondigas: Once the broth is boiling hot, carefully add the raw meatballs one by one to the pot. It is crucial that the broth is boiling to help the meatballs hold their shape. Cover the pot and cook for 15 to 20 minutes.
⏱️ 20 min
- 8
Add the Fideos: After the meatballs have cooked for 15-20 minutes, add the previously toasted vermicelli pasta to the pot. Stir gently to combine.
⏱️ 1 min
- 9
Finish Cooking: Cover the pot again and cook for an additional 5 minutes, or until the vermicelli is tender.
⏱️ 5 min
- 10
Serve the Albondigas Con Fideos hot. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Albondigas Con Fideos
Ingredients
For the Salsa Blend
- 6 tomatoes, quartered
- 2 garlic cloves
- 1/4 onion, sliced
- 1 tablespoon chipotle pepper in adobo
- 1 tablespoon tomato bouillon powder
- 1/2 tablespoon salt
- 1 cup water
For the Fideos (Vermicelli)
- 2 tablespoons cooking oil, as needed for toasting
- 8 ounces vermicelli pasta, such as La Moderna brand
For the Broth Base
- 1 tablespoon cooking oil
- 3 slices onion
- 10 cups water
For the Albondigas (Meatballs)
- 2 pounds ground beef
- 1/4 cup onion, chopped
- 1 tomato, chopped
- 10 mint leaves, chopped (hierbabuena)
- 1 egg
- 1/4 cup raw rice, washed
- 3 tablespoons breadcrumbs
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1/2 teaspoon garlic powder, to taste
- 1 pinch Mexican oregano
Instructions
- 1
Prepare the Salsa Blend: In a blender, combine the quartered tomatoes, garlic cloves, sliced onion, chipotle pepper in adobo, tomato bouillon powder, salt, and 1 cup of water. Blend until completely smooth. Set the blended salsa aside.
⏱️ 5 min - 2
Toast the Fideos: Heat 2 tablespoons of cooking oil in a large pot over medium heat. Add the vermicelli pasta to the hot oil and toast, stirring frequently, until it turns a nice golden brown color. Be careful not to burn it. Remove the toasted vermicelli from the pot and set aside.
⏱️ 5 min - 3
Start the Broth Base: In the same pot, add 1 tablespoon of cooking oil. Add the sliced onions and sauté for about 1 minute until fragrant. Pour the blended salsa from Step 1 into the pot and mix well, cooking for another minute.
⏱️ 3 min - 4
Simmer the Broth: Add 10 cups of water to the pot. Stir the mixture, cover the pot, and bring it to a rolling boil over high heat.
⏱️ 10 min - 5
Prepare the Albondigas: While the broth is coming to a boil, combine the ground beef, chopped onion, chopped tomato, chopped mint leaves, egg, washed raw rice, breadcrumbs, salt, black pepper, garlic powder, and Mexican oregano in a large bowl. Mix thoroughly by hand until all ingredients are well incorporated.
⏱️ 10 min - 6
Form the Meatballs: Form the meat mixture into small, uniform-sized meatballs. This ensures even cooking.
⏱️ 7 min - 7
Cook the Albondigas: Once the broth is boiling hot, carefully add the raw meatballs one by one to the pot. It is crucial that the broth is boiling to help the meatballs hold their shape. Cover the pot and cook for 15 to 20 minutes.
⏱️ 20 min - 8
Add the Fideos: After the meatballs have cooked for 15-20 minutes, add the previously toasted vermicelli pasta to the pot. Stir gently to combine.
⏱️ 1 min - 9
Finish Cooking: Cover the pot again and cook for an additional 5 minutes, or until the vermicelli is tender.
⏱️ 5 min - 10
Serve the Albondigas Con Fideos hot. Enjoy!
⏱️ 1 min