This albóndigas soup with fideo is cozy, hearty, and packed with flavor. Tender meatballs, a rich tomato broth, and soft noodles come together in a simple, comforting soup that’s perfect for busy nights or make-ahead meals.

Sopa De Albondigas Con Fideo on wooden background.

Ingredients for Sopa de Albóndigas con Fideo

For the Meatballs: Ground beef with breadcrumbs, egg, garlic, onion, and cilantro (or parsley) makes tender, flavorful meatballs seasoned with salt and pepper.

For the Soup Base: Tomato sauce with chicken or beef broth forms a rich, tangy broth, flavored with sautéed garlic, onion, cumin, and oregano.

For the Noodles & Add-Ins: Toasted fideo pasta adds signature texture, while optional carrots and potatoes bring extra comfort.

Keesha’s Tips & Tricks

Test One First: Fry a small tester to check flavor and texture. If the meatballs fall apart, mix in a little more breadcrumbs.
Toast That Fideo: This step is non-negotiable in my kitchen. Toasting the noodles adds a rich, nutty flavor and prevents them from becoming mushy.
Check for Doneness: I go by thermometer — 165ºF is the magic number. Or just cut into the biggest one to make sure it’s cooked through.

Sopa De Albondigas Con Fideo Mexican Meatball Soup

What to Serve with Sopa de Albóndigas con Fideo

Warm Tortillas: Perfect for dipping into the tomato broth.
Avocado Slices: Creamy and cooling on top.
Simple Salad: A crisp tomato salad or cucumber salad balances the richness.
Rice: A small scoop of Mexican rice makes the soup extra filling.

How to Store Sopa de Albóndigas con Fideo

This soup tastes even better the next day. Store it covered in the fridge for up to 4 days, then reheat gently with a splash of broth or water to keep it cozy and comforting.

FAQs about Sopa De Albondigas Con Fideo

Break thin spaghetti or angel hair pasta into 1–2 inch pieces. Vermicelli also works.

Let it cool completely, then freeze in a sealed container for up to 1 month. Thaw overnight in the fridge before reheating.

More Delicious Soups

Love cozy soups? Try the classic Sancocho Dominicano or flavorful Sancocho Peruano. For something lighter, try Sopa de Albóndigas de Pollo or Sopa de Fideo con Papas.

Sopa De Albondigas Con Fideo – Authentic Mexican Meatball Soup

Keesha

This is a delicious Mexican spaghetti and meatball soup recipe. It is very delicious and filling for the whole family to enjoy!

5 from 3 votes

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Prep Time 25

Cook Time 45

Total Time 1 10

Course Soup

Servings

Calories 570 kcal

Ingredients

For the meatballs

1 pound ground beef
1 cup fresh cilantro, finely shredded
1/2 cup finely diced onions
1/2 cup breadcrumbs
1 large egg, room temperature
1 tbsp garlic powder
Fine salt, to taste
Freshly ground black pepper

For soup

2-3 tbsp olive oil, for frying
1.5 cups fideo pasta
1 medium onion, diced
3 garlic cloves, roughly chopped
2 tsp ground cumin
2 tsp dried oregano
6 medium tomatoes, chopped
1/2 cup tomato sauce
3.5 cups beef broth (plus more as needed)
Sea salt, to taste
Freshly ground black pepper, to taste
Fresh shredded cilantro, for garnish

Instructions

Make the meatballs

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.

Fry the meatballs

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.

Make the rest of your soup

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.

Nutrition

Calories: 570kcalCarbohydrates: 60gProtein: 30gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 96mgSodium: 740mgPotassium: 949mgFiber: 4gSugar: 6gVitamin A: 853IUVitamin C: 13mgCalcium: 83mgIron: 4mg

Tried this recipe?Let me know how it was!