Sopa de Fideo con Albóndigas

Ingredients

• 2 lbs. ground beef
• 1 cup uncooked rice
• 2 eggs at room temperature
• Some cilantro (or you can use 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 of water
• 3 minced garlic cloves
• 8 cups of water
• 1 tsp tomato bouillon
• 1 7oz bag of fideo (such as Moderna)
• 2 potatoes
• Small bunch of cilantro
• Some green onion

Method

1. Mix ground beef, uncooked rice, eggs, chopped cilantro, salt, and pepper together; form into small meatballs and set aside.
2. Blend the roma tomatoes, onion, garlic clove, chiles morita, tomato bouillon, chicken bouillon, and water into a smooth salsa.
3. In a large pot, sauté the minced garlic and onion for the caldo, then add 8 cups of water and bring to a boil.
4. Stir in the tomato bouillon and the blended salsa, and let the broth simmer for a few minutes to combine flavors.
5. Add the potatoes, cut into chunks, and cook until they begin to soften.
6. Gently drop in the meatballs and let them cook through in the simmering broth.
7. Add the fideo pasta and cook until tender, stirring occasionally so it doesn't stick.
8. Finish with chopped cilantro and green onion before serving hot.