Sopa De Fideo Con Carne

How to make Sopa De Fideo Con Carne

Ingredients

3 tbsps Avocado or Olive oil

7 oz fideo pasta vermicelli or broken spaghetti works well too

1 pound diced chuck

1 tsp salt

1 tsps fresh cracked pepper

1 tsps granulated garlic

3/4 cup onion, diced

3 cloves garlic, minced

1 serrano left whole

2 small russet potatoes, peeled and diced

1 small red bell pepper, diced

5 roma tomatoes, quartered

5 cups chicken broth or water

1/3 tsp Mexican oregano

3 tsp chicken or tomato bouillon

8 Sprigs of fresh Cilantro

Garnish

9 oz avocado, slices

10 oz queso fresco sliced or crumbled

Mexican Crema optional

Instructions

In a large skillet, combine 3 tablespoons of oil and 7 oz. of fideo pasta. Heat to medium heat.

When it begins to fry, stir often, until pasta is mostly toasted. Set it aside.

Preheat a large pot at medium heat for 3 minutes.

Add the diced chuck.

Season with 1 teaspoon each of salt, pepper, and granulated garlic.

Cook for 10 minutes, stirring as needed, until nicely browned. Remove excess fat.

Add the onions, bell pepper and whole serrano. Sauté for 3minutes. Fold in the potatoes and garlic.

Season lightly with salt and pepper and sauté for 5 minutes. The serrano is added whole to add flavor with minimal heat.

In the blender, combine the tomatoes, 3 cups of broth ,oregano, and bouillon. Blend on high until smooth and pour into pot.

Pour in remaining broth currently.

Bring to a boil.

Reduce to a simmer and continue cooking until potatoes are fork tender and most of the foam from tomatoes evaporates. Taste for salt.

Add the toasted fideo pasta into the simmering pot.

Add in a few sprigs of cilantro.

Stir gently and continue cooking for 7-8 minutes or until pasta is cooked through. Serve right away.

Garnish and serve with warm corn tortillas.

Notes

Tips- For a heartier dish, spoon in some fresh cooked whole pinto beans, frijoles de la olla! All my favorites are in one bowl! For a soupier version. Pour in 2 extra cups of warm broth right before serving fideo.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Calories: 400 kcal | Protein: 20g | Carbohydrates: 30g | Sugars: 5g | Fat: 20g | Saturated Fat: 5g | Fiber: 3g | Sodium: 800mg

Frequently Asked Questions:

Can I use a different type of pasta instead of fideo vermicelli or broken spaghetti?

Yes, you can use other types of pasta, such as small macaroni or elbow pasta, if fideo vermicelli or broken spaghetti is not available.

Is it necessary to use diced chuck for this recipe, or can I use a different type of ground meat?

Diced chuck is commonly used in this recipe, but you can use other ground meats like ground beef or ground turkey if preferred.

Can I make this recipe vegetarian-friendly?

Yes, you can make a vegetarian version by omitting the ground meat and using vegetable broth instead of chicken broth.

Additionally, you can add more vegetables like zucchini or carrots for extra flavor.

What is the purpose of leaving the serrano pepper whole?

Leaving the serrano pepper whole adds flavor to the soup without making it too spicy.

It infuses the broth with a mild heat, but you can remove it before serving if you prefer less heat.

Can I make this soup ahead of time?

Yes, you can make the soup ahead of time and reheat it before serving.

However, the pasta may absorb some of the broth over time, so you might need to adjust the consistency by adding more broth when reheating.

Is it necessary to use both avocado and olive oil, or can I choose one over the other?

You can choose either avocado oil or olive oil based on your preference and availability. Both oils work well in this recipe.

What if I don’t have a blender to puree the tomatoes and broth?

If you don’t have a blender, you can use an immersion blender or simply chop the tomatoes finely before adding them to the pot.

Can I omit the serrano pepper if I don’t want any spice in the soup?

Yes, you can omit the serrano pepper if you prefer a milder version of the soup. You can also remove it from the pot before serving to avoid any spiciness.