Pasta Con Albóndigas (Pasta With Meatballs), photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Pasta Con Albóndigas (Pasta With Meatballs)

Cuisine: Fusion
Prep Time: 30 minutes
Cook Time: 50 minutes
Servings: 6 servings
Relive your childhood memories with this Mexican version of mini meatballs with pasta (pasta con albondigas). Kid friendly!

Growing up in a traditional Mexican household, albóndigas (meatballs) en caldillo or in salsa were a regular on the dinner table. On the rare occasion, my mom would purchase some easy meals for us, like pasta and meatballs in a can. You know that famous brand with the Italian chef on the label? We loved it as kids! But, thanks to my mom and dad, I love to cook. For this recipe of pasta con albóndigas, I prepared a basic sopa (Mexican pasta) recipe and added mini meatballs.

Ingredients

  • 1 pound beef ground chuck
  • 1 teaspoon kosher salt
  • 1 teaspoon chile ancho powder
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Mexican oregano
  • 2 tablespoons cilantro chopped fine
  • 2 tablespoons sun-dried tomatoes chopped fine
  • 1 large egg
  • You Will Also Need
  • 3 tablespoons olive oil
  • 1/2 cup onion diced
  • 2 cloves of garlic minced
  • 2 carrots sliced thin
  • 2 stalks of celery sliced thin
  • 28 ounce can whole tomatoes
  • 5 cups chicken broth
  • 2 bay leaves
  • 2 teaspoons caldo de pollo chicken bouillon powder
  • salt to taste to taste
  • 1 cup small (mini) pasta rings, shells or bows
  • Manchego or jack cheese shredded

More like this

Directions

  1. In a large bowl, combine all of the ingredients for the albóndigas (meatballs) in the order listed. Stir just until combined. Roll 36 mini meatballs, transfer to a sheet pan and cover. Set aside.
  2. Add 2 tablespoons of oil to a large pot and heat to medium. Add the onions, garlic, carrots and celery. Season lightly with salt and pepper and saute for 6-8 minutes.
  3. Transfer the whole tomatoes to the blender. Blend on high until smooth. Add blended tomato to the pot. Season as you go and add a pinch of salt and pepper. Simmer for 5-6 minutes.
  4. To the pot, add the broth, bay leaves and bouillon powder. When it comes to a boil, taste for salt and pepper. Carefully add in the albóndigas, spreading them out evenly. Cook at a steady simmer for 20-25 minutes. Add the pasta, stir gently and cook for another 10 minutes or until pasta has cooked through. If it gets too thick, add a little more chicken broth. Garnish with cilantro, fresh or dried parsley and shredded cheese. To the pot, add the broth, bay leaves and bouillon powder. When it comes to a boil, taste for salt and pepper. Carefully add in the albóndigas, spreading them out evenly. Cook at a steady simmer for 20-25 minutes. Add the pasta, stir gently and cook for another 10 minutes or until pasta has cooked through.  If it gets too thick, add a little more chicken broth. Garnish with cilantro, fresh or dried parsley and shredded cheese.

Chef Notes

To add a little more flavor to the pasta, I like to toast it in a little oil before adding it to my sopa or soup recipes.

View Comments
Dinner Lunch

RecommendedView All