Mexican fideo soup with meatballs

fideo noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs while maintaining texture.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

Rinse and clean the vegetables: potatoes, tomato, onion, and cilantro.

Cut the tomato into four pieces.

Use half an onion and chop it.

Add the chopped tomato, half onion, garlic cloves, chicken bouillon, and a little water to a blender and blend until smooth.

Set the blended sauce aside.

In a hot pan, add 2 tablespoons of vegetable oil and the cut fideos, stirring constantly to brown them without burning.

Transfer the browned fideos back to a plate to rest.

Peel and cube the potatoes, ensuring no brown spots remain.

Chop the remaining half onion and set aside.

In the same pan, add 1 tablespoon of vegetable oil and the chopped onion, cooking until fragrant.

Add the blended sauce to the pan and bring to a boil over medium-low heat.

In a bowl, combine ground turkey, dry onion, black pepper, dry cilantro, and 2 eggs, mixing well to incorporate.

Form the turkey mixture into small meatballs (albondigas).

Once the sauce is boiling, add the cubed potatoes and let it boil for 2-3 minutes before adding the meatballs.

Carefully add the meatballs to the boiling sauce without stirring.

After 5 minutes of cooking the meatballs, add the cut fideos on top and gently push them down into the sauce without stirring.

Cook for an additional 10 minutes until the fideos are soft and the meatballs are cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens