Spanish Meatball Pasta Soup

Steps

1. 1

   Mix meatball mixture

   • In a large bowl, combine the ground beef, panko breadcrumbs, egg, grated Parmesan, finely diced onion, minced garlic, salt, paprika, and black pepper.
   • Using your hands (ideally cold hands), mix gently until just combined—do not overmix or the meatballs will become dense and tough.
   • Divide the mixture into 16 equal portions and roll each into a ball about 1 inch (2.5 cm) in diameter.

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   Ready when: Mixture is just combined and meatballs are formed

   Tip: Use cold hands to keep the meat cool and prevent the mixture from warming up and becoming sticky.

2. 2

   Brown meatballs in batches

   • Heat 1 tbsp (15 ml) of the olive oil in a large heavy-bottomed pot (6-quart/5.7-liter) over medium-high heat until the oil shimmers and moves easily in the pan, about 1 minute.
   • Working in two batches to avoid crowding the pan, add 8 meatballs.
   • Sear them for 3–4 minutes, turning occasionally with a wooden spoon, until they are golden brown on all sides.
   • Transfer the browned meatballs to a clean plate.
   • Add the remaining 1 tbsp (15 ml) olive oil to the pot and repeat with the remaining 8 meatballs.
   • The meatballs don't need to be fully cooked through at this stage—they will finish cooking in the broth.

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   Ready when: Meatballs are golden brown on all sides

   Tip: Don't crowd the pan or they'll steam rather than brown. Browning in batches takes extra time but makes a significant difference in flavor.

3. 3

   Cook aromatics

   • To the same pot (don't wipe it clean—those caramelized brown bits add flavor), add the diced onion and diced red bell pepper.
   • Cook over medium heat, stirring often with a wooden spoon, for 3–4 minutes until the vegetables soften and the onion becomes translucent.
   • Stir in the minced garlic and cook for 30 seconds more until fragrant.

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   Ready when: Onion is translucent and vegetables are soft

4. 4

   Add broth and tomatoes

   • Pour in the beef broth, the entire can of canned diced tomatoes with its juice, and the canned tomato sauce.
   • Stir well to combine everything and scrape up any browned bits stuck to the bottom of the pot with your wooden spoon—these caramelized pieces add depth of flavor.
   • Stir in the paprika and cumin.
   • Nestle the browned meatballs back into the pot, partially submerging them in the liquid.
5. 5

   Simmer meatballs

   • Increase the heat to medium-high and bring the soup to a gentle simmer (you'll see bubbles breaking the surface at a steady pace).
   • Then reduce the heat to medium and maintain a gentle simmer uncovered for 12–15 minutes.
   • To verify the meatballs are fully cooked, cut one in half—there should be no pink inside.

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   Ready when: Meatballs are fully cooked with no pink inside when halved

6. 6

   Add fideos

   • Increase the heat to medium-high.
   • Add the fideos to the pot, breaking them into roughly 2-inch (5 cm) pieces if they're bundled together (this helps them cook evenly and makes them easier to eat).
   • Stir well with your wooden spoon to separate all the pasta strands and distribute them evenly throughout the broth.

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   Ready when: Pasta strands are fully separated and distributed throughout the broth

   Tip: Breaking the fideos into smaller pieces prevents long strands from clumping together and ensures even cooking.

7. 7

   Cook pasta until tender

   • Return the soup to a gentle simmer over medium heat.
   • Cook the pasta uncovered for 7–9 minutes, stirring every 2–3 minutes to prevent sticking and ensure even cooking.
   • The fideos are done when they're tender to bite but not mushy.
   • The broth should still be soupy and flavorful, not thick like a stew.

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   Ready when: Fideos are tender but not mushy; broth is still soupy

   Tip: Stir occasionally to keep the pasta from clumping at the bottom of the pot. If the broth is evaporating too quickly, reduce the heat slightly.

8. 8

   Season and serve

   • Remove the pot from heat.
   • Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper as needed.
   • Ladle the soup into bowls, making sure each serving includes several meatballs and plenty of pasta.
   • Garnish generously with fresh chopped parsley.
   • Serve immediately while hot.