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Mexican Vermicelli Soup

Fettuccine.Inn's picture
Ingredients
  Lard 2 Tablespoon
  Vermicelli 8 Ounce, broken into 2-inch pieces
  Tomato puree 6 Tablespoon
  Onion 1 Teaspoon
  Beef broth 2 Quart
  Grated cheese 4 Tablespoon (Asiago Or Parmesan)
  Salt To Taste
  Pepper To Taste
Directions

In a large pot, heat the lard and brown the vermicelli.
Remove the pasta with a slotted spoon, leaving the fat in the pan.
Add the tomato puree and onion juice and simmer for 2 minutes.
Add the vermicelli and beef broth.
Season to taste with salt and pepper, bring to a boil, reduce to a simmer, and cook, uncovered, for 15 minutes, or until the pasta is cooked al dente.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup

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Average: 4 (15 votes)