1 pound lean ground beef
3 tablespoon bread crumbs
½ cup of milk
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
½ cup chopped onion
½ cup chopped tomato
½ cup chopped green bell pepper
½ cup chopped parsley
½ cup chopped cilantro
½ cup chopped celery
1 teaspoon salt
1½ teaspoons beef or chicken bouillon
6-8 cups water
1 cup cubed potatoes (1-inch cubes)
1 cup sliced carrots (½-inch rounds)
2 ounces fideo pasta
In a deep bowl combine the ground beef, egg, bread crumbs, milk salt, and black pepper. Mix well and shape this mixture into an albondiga, or meat ball, slightly larger than a golf ball.
In large and deep pot, heat the oil over medium heat. Add the albondigas and brown for about 2 minutes. Add the onion, tomato, green bell pepper, parsley, cilantro, celery, salt, and chicken bouillon. Cook while stirring for another minute. Add the water, increase heat to high, and bring the soup to a boil. Reduce flame to medium, cover, and cook for about 15 minutes.
Increase the heat to high again and bring the soup to a boil. Add the potatoes and carrots, reduce the flame to medium, and cook covered for 10 to 15 minutes.
When the potatoes and carrots are tender, add the fideo pasta into the soup, and gently stir just long enough to break the pasta. Cover and cook for about 5 more minutes. Adjust the seasoning with salt and serve hot.