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Sopa De Fideo Con Carne

Every spoonful of Fideo is a trip down memory lane, particularly for those with Mexican heritage. It's a dish that has warmed hearts and bellies of children for generations.
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Course: Pasta
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 10

Ingredients

  • Oil: 3 tablespoons Avocado or Olive
  • Pasta: 7 oz fideo or vermicelli or broken spaghetti
  • Meat: 1 pound ground chuck
  • Seasonings: 1 tsp salt 1 tsp fresh cracked pepper, 1 tsp granulated garlic
  • Vegetables: 3/4 cup diced onion 3 minced garlic cloves, 1 whole serrano, 2 small diced russet potatoes, 1 small diced red bell pepper, 5 quartered roma tomatoes
  • Broth: 5 cups chicken broth or water
  • Herbs & Spices: 1/3 tsp Mexican oregano 3 tsp chicken or tomato bouillon, 8 sprigs of fresh cilantro
  • Garnish: 9 oz avocado slices 10 oz sliced or crumbled queso fresco, Mexican Crema (optional)

Instructions

  • Toast the Pasta: In a skillet, heat 3 tablespoons of oil and 7 oz. of fideo pasta over medium heat. Stir frequently until mostly toasted. Set aside.
  • Prepare the Meat: Preheat a large pot at medium heat for 3 minutes. Add ground chuck, seasoning with salt, pepper, and granulated garlic. Cook for 10 minutes until browned, removing excess fat.
  • Add Veggies: Stir in onions, bell pepper, and whole serrano. Sauté for 3 minutes. Add potatoes and garlic, season with salt and pepper, and sauté for 5 more minutes. The serrano adds flavor without much heat.
  • Blend the Base: In a blender, combine tomatoes, 3 cups of broth, oregano, and bouillon. Blend until smooth and pour into the pot, adding the remaining broth.
  • Simmer: Bring to a boil, then reduce to simmer until potatoes are fork-tender and tomato foam evaporates. Taste for salt.
  • Add the Pasta: Gently stir the toasted fideo pasta and cilantro sprigs into the simmering pot, cooking for 7-8 minutes or until pasta is cooked through.
  • Serve: Garnish as desired and serve hot with warm corn tortillas.

Notes

Variations: For a heartier dish, add fresh cooked whole pinto beans. For a soupier version, add 2 extra cups of warm broth before serving.