Grandma Vera's fideo soup
Reader and 2014 recipe contest winner Karl Flores recommends serving Grandma Vera's fideo soup with rolled cheese tacos for dipping. The perfect side dishes are wedges of fresh watermelon, homemade spicy carrots and a cold beer.
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3 tbsp. vegetable oil
1 (7-oz.) package cut fideo macaroni (see note)
1/2 medium yellow onion, chopped
4 Roma tomatoes, sliced, or 1 (15-oz.) can puréed tomatoes
3 cloves garlic, minced
1 (15-oz.) can tomato sauce
2 (15-oz.) cans unsalted chicken broth
1 tbsp. ground cumin
1 tbsp. crushed oregano leaves
1 bay leaf
Salt and pepper, to taste
In a 4-quart pot, heat oil over medium heat. Stir in fideo to begin browning. When fideo is lightly browned, stir in onions, tomatoes and garlic. Continue browning, being careful not to burn fideo. Once onions turn somewhat translucent, add tomato sauce, chicken broth and seasonings. Bring soup to simmer over medium heat and cook until fideo is tender and ready to serve, about 15 minutes.
Note: Fideo macaroni is thin strands of pasta coiled into bunches similar to Asian noodles. Look for it in the ethnic foods section of the grocery store.
Tip from Grandma Vera: To prevent fideo from overcooking and soaking up too much liquid, add a tablespoon of oil to soup once it stops cooking. Also, serve soup immediately after cooking to make sure there is enough to dip the cheese tacos!