Sopa de Fideo con Albóndigas

Nutrition per serving

Ingredients

• 2 lbs ground beef
• 1 cup uncooked rice
• 2 eggs, at room temperature
• some cilantro, or chopped mint leaves
• salt and pepper to taste
• 3 roma tomatoes
• 1/2 white onion
• 1 garlic clove
• 2 chiles morita
• 1 1/2 tbsp tomato bouillon
• 1 1/2 tbsp chicken bouillon
• 1 cup water
• 3 minced garlic cloves
• 8 cups water
• 1 7-ounce bag fideo
• 2 potatoes
• a small bunch of cilantro
• some green onion

Instructions

1. Mix ground beef, uncooked rice, eggs, cilantro or mint, salt, and pepper in a bowl.
2. Form the mixture into meatballs using a 1/4 measuring cup.
3. Blend 3 roma tomatoes, 1/2 white onion, 1 garlic clove, 2 chiles morita, 1 1/2 tbsp tomato bouillon, 1 1/2 tbsp chicken bouillon, and 1 cup water to make salsa.
4. Heat oil in a pot over medium heat and add 3 minced garlic cloves and 1/2 white onion, frying until onions are translucent.
5. Add the salsa to the pot and mix in 8 cups of water, checking for salt or bouillon.
6. Once it boils, add the albondigas slowly and cover, cooking for about 10 minutes.
7. In a separate pan, heat oil over medium heat and fry the fideo for about a minute or until golden, then set aside.
8. After 8 minutes of cooking the meatballs, add 2 potatoes and the fideo to the pot, mixing well.
9. Add a small bunch of cilantro and some green onion, cover, and cook until the meatballs are fully cooked.