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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Mexican Fideo with Meatballs Recipe

4.9 stars - based on 4 votes
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Category:
Category:
Ingredients:  
Ingredients:  
2 pounds of ground beef
1 package of vermicelli/fideo (8 oz)
1 bunch of cilantro (chopped)
2 quarts of water
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon cumin
salt to taste
4 cloves of garlic (smashed)
1/2 onion (sliced)
4 large ripe tomatoes (cut into wedges)
1 teaspoon chicken boullion
Directions:
Directions:
Mix meat, garlic powder, pepper, cumin, salt and (I used approximately 1/8 cup of chopped cilantro the recipe doesn't say how much). Roll meat mixture into 1 inch balls. Set aside.
Saute garlic and onion in oil, when it starts to soften add the tomatoes and continue to saute until all vegetables are well softened. Put mixture in a blender and puree.
Mix tomato puree with chicken boullion and water in a stock pot and bring to a boil. Add meatballs one by one and simmer/soft boil for 30 minutes.
Heat oil (1-2 tablespoons) and fry fideo noodles until slightly browned. Add browned fideo noodles to meatball soup and simmer/soft boil for 10 more minutes. Take off heat and let set for 5 minutes. (Add cilantro as garnish either now or after serving)

 

 

 

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