Albóndigas Con Fideos

Ingredients:

1lb. Ground beef

1/4 of onion

2 Chile guajillo

3 Roma tomatoes

Optional Chile de árbol for spice, i would suggest about 5

Garlic cloves

White rice

1 egg

Ground cumin

Epazote

Bay leaves

2 cloves

Instructions:

For the ground beef:

2 table spoons of ground cumin and 3 cloves of garlic in molcajete with a teaspoon of salt. Hand grind the garlic, ground cumin and salt until it’s a paste add your ground beef in the molcajete along with a cup of rice and work it in until it’s even. If you don’t have that then garlic powder and ground cumin will do

Take the Chile guajillo de seed them wash them put water in a pot until hot. Remove pot from oven eye and add the Chile guajillo with Chile de árbol in hot water.

Put lid on set aside for about 5 minutes or until soft. Add tomatoes to a pot, boil

In a blender add 2 cloves of garlic, 1/4 onion, the Chiles and its own water, the tomatoes, 2 cloves, 2 bay leaves and blend.

Albóndigas make the meatballs to your size preference set aside

In a pot add oil until semi hot add fideos to the pot and move around until golden brown

Add the Chile tomatoes sauce in the blender to the fideos in the pot

Let boil for about 5 minutes then add the meatballs while the soup is beginning to boil. Let boil on medium heat until ready. Add water if needed and salt to your liking.

Nutrition Information:

YIELDS: 4 | Serving Size: 1

Frequently Asked Questions:

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

Yes, you can use different types of ground meat for the Albóndigas.

While the recipe calls for ground beef, you can also use ground chicken, turkey, or a combination of meats according to your preference.

What can I substitute for Chile guajillo and Chile de árbol?

If you can’t find Chile guajillo or Chile de árbol, you can substitute them with other dried chili peppers that are available to you.

Ancho chili peppers or New Mexico chili peppers can be used as alternatives for Chile guajillo, while cayenne pepper or crushed red pepper flakes can provide some spiciness similar to Chile de árbol.

Is there a substitute for epazote?

If you don’t have epazote, which is a herb commonly used in Mexican cuisine, you can omit it or use a substitute like fresh cilantro or fresh oregano.

Keep in mind that the flavor profile may vary slightly, but it will still add a nice touch to the dish.

Can I make the meatballs ahead of time?

Yes, you can make the meatballs ahead of time.

After shaping the meatballs to your preferred size, you can refrigerate them for a few hours or overnight until you’re ready to cook them.

This can save you time when preparing the dish.

Can I use a different type of pasta instead of fideos?

Absolutely! If you don’t have fideos available, you can substitute it with other types of short pasta, such as short macaroni, small shells, or ditalini.

Adjust the cooking time according to the pasta you choose to ensure it is cooked to your desired tenderness.

Can I make the meatballs ahead of time and freeze them?

Yes, you can make the meatballs ahead of time and freeze them for later use.

Shape the meat mixture into balls, arrange them on a baking sheet, and freeze until solid.

Once frozen, transfer the meatballs to a freezer bag or airtight container.

When ready to cook, thaw them in the refrigerator overnight before adding them to the soup.

How long should I cook the meatballs in the soup?

The cooking time for the meatballs will depend on their size.

On average, it takes about 10 to 15 minutes for the meatballs to cook through.

To ensure they are fully cooked, you can cut one open to check for any pinkness in the center.

Make sure the internal temperature of the meatballs reaches 165°F (74°C) for safe consumption.

Can I add other vegetables to the soup?

Absolutely! You can add additional vegetables to enhance the flavor and nutrition of the soup.

Popular options include diced carrots, celery, bell peppers, or zucchini.

Simply add them to the pot along with the other ingredients and adjust the cooking time as needed.