Albondigas con Fideo (Meatball and Fideo soup)

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One of the most nostalgic, and close to my heart dishes is Sopa de Albondigas. My grandmother used to make the best Albondigas ever! Unfortunately, this is not her recipe, but I think it’s pretty close. My kids are obsessed with this soup as much as I was with my grandma’s albondigas which is pretty amazing. They always request this soup and every time I say I need to double the batch because we never have leftovers. Is that good.

What you need to make Albondigas con Fideo

Ground beef


Garlic cloves


Maggie seasoning sauce. You are going to need only a few dashes. If Maggie sauce is not available, you can substitute for Worcestershire sauce.

Salt and pepper

Fresh mint

Fresh cilantro

Guajillo pepper. Guajillo pepper is one of the most used peppers in Mexican cuisine. It is a dry pepper; it needs to be hydrated in hot water before using.


Garlic clove

Chicken stock

Fideo grueso or Vermicelli (broken into small pieces)

Green beans



Lime wedges, hot sauce and tortillas for serving.

Full recipe below.

Helpful Tips and Tricks

I always mix the meatball ingredients with a fork first and then form the meatballs with my hands. I find that if you overwork the mixture, the meatballs get dense and tough.

Always make sure the broth is at a boiling point before you add in the meatballs. This way the meatballs won’t fall apart in the soup.


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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