Albóndigas con Fideos

“Albóndigas con Fideos” is a heartwarming Mexican dish that combines tender, cumin-seasoned meatballs with golden-brown fideos (vermicelli noodles) in a rich chili-tomato broth. This flavorful soup brings together the bold flavors of guajillo and árbol chilies, with the comforting texture of homemade meatballs and noodles.

Passed down through generations, this traditional recipe holds a special place in family gatherings and celebrations, offering a taste of Mexican heritage with every spoonful. Perfect for a cozy meal, it’s sure to delight with its rich, satisfying flavors.

Albóndigas con Fideos

Ingredients:

1 lb. ground beef

1/4 onion

2 dried guajillo chilies

3 Roma tomatoes

Optional: 5 dried árbol chilies for extra spice

2 garlic cloves

1 cup white rice

1 egg

Ground cumin

Epazote

2 bay leaves

2 cloves

Instructions:

Prepare the Meat: In a mortar (molcajete), combine 2 tablespoons of ground cumin, 3 garlic cloves, and 1 teaspoon of salt. Grind everything together until a paste forms. Add your ground beef and rice to the paste, mixing until evenly combined. If you don’t have a molcajete, garlic powder and ground cumin can be used as substitutes.

Soak the Chilies: Remove the seeds from the guajillo chilies and rinse them. Heat water in a pot until it’s hot (but not boiling), then remove it from the stove. Add the guajillo and árbol chilies to the hot water, cover the pot, and let them soak for about 5 minutes until softened.

Cook the Tomatoes: In another pot, boil the Roma tomatoes until soft.

Blend the Sauce: In a blender, combine the soaked chilies (along with their water), boiled tomatoes, 2 garlic cloves, 1/4 onion, 2 bay leaves, and 2 cloves. Blend until smooth to create your sauce.

Form the Meatballs: Shape the ground beef mixture into meatballs, making them the size you prefer, and set them aside.

Cook the Fideos: Heat oil in a pot over medium heat. Add the fideos (vermicelli noodles) and sauté them, stirring frequently, until they turn golden brown.

Combine and Simmer: Pour the blended chili-tomato sauce into the pot with the golden fideos. Let it simmer for about 5 minutes. Then, carefully add the meatballs to the pot as the soup starts to boil. Simmer over medium heat until the meatballs are cooked through. Add water as needed and adjust salt to taste.

Notes:

Chili Spice Level: Adjust the number of árbol chilies based on your preferred heat level. For a milder version, you can omit them entirely.

Rice in Meatballs: The rice in the meatball mixture not only adds texture but also helps the meatballs stay tender as they cook. You can use pre-cooked or raw rice, but raw rice will cook in the broth while simmering.

Epazote: This herb adds a unique flavor to the dish. If you can’t find epazote, you can substitute with cilantro or omit it, but the dish will have a slightly different taste.

Blending Sauce: For a smoother sauce, strain the blended chili-tomato mixture before adding it to the fideos. This step removes any leftover seeds or skin from the chilies.

Meatball Size: Shape the meatballs to your preference, but remember that larger meatballs will take longer to cook. Smaller meatballs will cook faster and absorb more of the broth’s flavor.

Fideos: Stir constantly while browning the fideos to prevent burning. Their golden color adds depth of flavor to the dish.

Make-Ahead: Both the sauce and meatballs can be prepared in advance. Store them separately in the refrigerator, and combine them with the fideos when ready to cook.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of meat for the albóndigas?

Yes! You can substitute ground beef with ground pork, chicken, turkey, or a combination of meats to suit your taste.

What can I use if I can’t find fideos (vermicelli noodles)?

If you can’t find fideos, you can use broken-up spaghetti or angel hair pasta as a substitute.

Just break them into smaller pieces before cooking.

Can I make this recipe spicier?

Definitely! Increase the amount of árbol chilies or add another type of hot pepper like serrano or jalapeño for extra heat.

How do I prevent the fideos from burning while browning them?

Stir the noodles constantly over medium heat to evenly brown them.

Make sure the oil is hot but not smoking to avoid burning.

Can I prepare the meatballs in advance?

Yes, you can make the meatballs ahead of time and refrigerate them for up to 24 hours before cooking.

They can also be frozen for up to 2 months.

What if I can’t find epazote?

If epazote is unavailable, you can use fresh cilantro for a similar flavor.

While the taste is slightly different, cilantro adds a fresh herbal note.

Do I have to soak the chilies, or can I use chili powder?

Soaking dried chilies is important for authentic flavor, but if needed, you can use 1-2 tablespoons of chili powder as a substitute.

However, the depth of flavor won’t be as rich.

How do I know when the meatballs are cooked through?

The meatballs should be firm to the touch and fully cooked in the center.

If you want to be sure, use a meat thermometer—meatballs should reach an internal temperature of 160°F (71°C).

Can I freeze the leftovers?

Yes, Albóndigas con Fideos freezes well.

Allow it to cool completely before transferring it to an airtight container.

Freeze for up to 3 months and reheat on the stovetop or in the microwave.

How do I adjust the consistency of the soup?

If the soup is too thick, you can add more water or broth to reach your desired consistency.

If it’s too thin, let it simmer uncovered for a few minutes to reduce and thicken.