Mexican Vermicelli Soup
|Vermicelli||8 Ounce, broken into 2-inch pieces|
|Tomato puree||6 Tablespoon|
|Beef broth||2 Quart|
|Grated cheese||4 Tablespoon (Asiago Or Parmesan)|
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.