Vermicelli And Sausage Soup (Mexican Dry Soup)
|Scallions||3 , chopped (Including Some Of The Green Part)|
|Garlic||1 Clove (5 gm), minced|
|Sausage meat||3⁄4 Cup (12 tbs) (Chorizos Or Italian)|
|Chili powder||1 Teaspoon|
|Ripe tomatoes/1 can of one-pound tomato chopped||3 Medium, peeled, seeded, and chopped|
|Rich chicken broth||3 Cup (48 tbs)|
|Vermicelli||8 Ounce, broken into 1-inch pieces|
|Grated sharp cheese||1⁄2 Cup (8 tbs) (Of Your Choice)|
Use a pot that can go from the top of the stove to the broiler.
Place it over medium heat and melt the lard (or butter) in it.
Add the scallions and garlic and saute them until soft.
Add the sausage meat and chili powder and cook for 10 minutes, breaking the sausage up with a fork.
Add the tomatoes and simmer 10 minutes or until the watery part has cooked off.
Add the broth, salt, and pepper.
Heat to a boil.
Stir in the vermicelli; lower heat and cook, uncovered, until all the liquid has been absorbed (if the liquid is absorbed before the pasta is al dente, add a small amount of hot broth).
Taste for seasoning.
Sprinkle the top with the cheese and place under the broiler until the cheese has melted and is golden.