To prepare the meatball mixture, place all the ingredients into a large clean mixing bowl.

Work the mixture with your hands. Make sure that you mix the ingredients well so that all the flavors are uniformly distributed.

Keep mixing until you have a uniform meat mixture. You also shouldn't see any ground beef strands clearly. Before you roll all the meatballs, see my note in the tips section of tester meatballs.

Divide your meatballs into 15-30 individual portions. Roll beautiful round meatballs and set them on a plate.

Heat some olive oil in a frying pan over medium-high heat.

Work in small batches to fry the meatballs for about 3-4 minutes per side. Or until they are all beautifully browned.

Once browned, remove them from the pan and set them aside on a plate with a kitchen towel. It will help drain excess oil and ultimately make the soup less oily.

Repeat this process until all of the meatballs have been browned.

Heat some more oil in a large pot over medium heat. Add the fideo pasta. Fry the pieces for 5–6 minutes or until they become crispy and golden brown in color. Leave the fideo in the pot, you’ll build the soup directly on top of it.

Next, combine the onion, garlic, cumin, oregano, diced tomatoes, tomato sauce, and beef broth in a blender. Then, pulverize the mixture until it's completely smooth and lump-free.

Add the blended tomato soup base to the pot containing the fideo. Heat the mixture over medium-high and cook the soup for about 10 minutes.

At this point, add 1–2 additional cups of beef broth or water if needed, depending on how soupy you prefer it.

Next, add the browned meatballs and continue cooking the soup for another 10-15 minutes.

Adjust the seasoning of the Sopa de Albondigas con Fideo by adding salt and pepper.

Before removing the soup from the heat, ensure that the meatballs are completely cooked through. They should reach an internal temperature of 160°F (71°C) for safe consumption.