Catalan Meatball Soup

Catalan Meatball Soup

No ratings yet
Sopa De Albondiguillas Catalana
Servings: 4
Calories: 365


  • 2 pint chicken stock
  • 2 tablespoons tomato puree
  • 4 to matoes skinned, deseeded and finely chopped
  • 1 oz fideos a double handful (see note)
  • fine sea salt and freshly ground white pepper
  • mint leaves to serve


  • 5 1/3 oz minced pork
  • 5 1/3 oz minced veal
  • 1 small onion grated
  • 1 garlic clove crushed
  • 1 egg beaten
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fine freshly made breadcrumbs
  • a pinch of cinnamon
  • sea salt and freshly ground black pepper
  • plain flour for dusting
  • 2 tablespoons olive oil for frying


  • To make the meatballs, put the pork and veal mince in a bowl with the grated onion, garlic, egg, chopped mint and half the chopped parsley. Mix in the breadcrumbs, cinnamon, salt and pepper. Using your hands, mix to a paste and form into 1.5 cm balls. Toss in flour until lightly coated.
  • Heat the oil in a frying pan and fry the balls over high heat to give a little colour and to firm them up a little.
  • To make the soup, put the stock in a large saucepan and bring to the boil. Add the tomato puree, tomatoes, fideos noodles, salt and pepper.
  • Add the meatballs to the pan and simmer gently for 5 minutes. Stir in the remaining parsley and serve with the mint leaves on top.


In Catalonia, the regional name for fideos is fideus. If you can't find this Spanish pasta, buy the broken vermicelli sold in Jewish delis for making chicken soup.
Calories: 365 kcal
Carbohydrates: 19 g
Protein: 23 g
Fat: 22g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 106 mg
Sodium: 436 mg
Potassium: 884 mg
Fiber: 2 g
Sugar: 9 g
Vitamin A: 1357 IU
Vitamin C: 24 mg
Calcium: 56 mg
Iron: 2 mg
Cuisine Spanish
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating