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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

Rate It

Your rating: None
3.983335
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1539 Calories from Fat 501

% Daily Value*

Total Fat 56 g85.5%

Saturated Fat 24.3 g121.3%

Trans Fat 0 g

Cholesterol 81.3 mg27.1%

Sodium 7506.3 mg312.8%

Total Carbohydrates 176 g58.6%

Dietary Fiber 9.8 g39.3%

Sugars 13.1 g

Protein 74 g148.4%

Vitamin A 14.5% Vitamin C 16.5%

Calcium 79.7% Iron 52.1%

*Based on a 2000 Calorie diet

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Mexican Vermicelli Soup Recipe