This delicious soup recipe has noodles as well as beef. You can even add some beans into the mix if you want, or add extra broth if you want a more soupy version. Although this is a warming, cozy dish, that doesn’t mean you can only serve it during the cooler months. It’s too good to miss out on during the warmer months.
Noodles, or fideos as they’re known south of the border, are really good in this soup, although you can use little pasta shapes or broken up spaghetti pieces instead if you want.
Ground chuck is a popular meat option for making sopa de fideo but you can use any kind of meat you want – any kind of beef or perhaps turkey or pork. You can also throw in extra veggies, anything you like! Serve this tasty soup with tortillas if you like.
Why You’ll Love the Recipe:
This delicious Mexican noodle soup recipe is richly flavored, hearty and truly mouthwatering. If you’re looking for a filling soup, this one is sure to tick all the boxes.
Want to save this recipe?
How to Serve It:
Enjoy this hot, with warm corn tortillas or, if you prefer, flour tortillas.
Can You Make It Ahead?
Yes, you can prepare it in advance and reheat it later on. Keep in mind the pasta might absorb the broth over time, so you might need to add a splash more when you reheat it.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
Omit the serrano chile if you don’t want any spice in the dish. It’s left whole so it infuses the soup with flavor rather than add too much heat in there.
Sopa De Fideo Con Carne
Ingredients
- 8 ounces pasta vermicelli
- 3 tablespoons olive oil
- 1 pound diced chuck steak
- 3 minced garlic cloves
- ¾ cup diced onion
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 diced small red bell pepper
- 1 serrano pepper left whole
- 2 peeled diced, small russet potatoes
- 4 quartered roma tomatoes
- ⅓ teaspoon Mexican oregano
- 5 cups chicken broth or water
- 8 sprigs fresh cilantro
- 3 teaspoons chicken bouillon powder or tomato bouillon powder
- Sliced avocado and crumbled queso fresco for garnish
- Mexican crema to serve (optional)
Instructions
- Put 7 ounces of the pasta in a skillet with the oil and turn up the heat.
- When it starts to fry, continue until the pasta is toasted and then take it off the heat.
- Now preheat a big pot for 3 minutes over a moderate flame and add the diced beef.
- Add a teaspoon each of salt, pepper and garlic powder.
- Cook for 10 minutes, stirring occasionally, until browned.
- Drain off the excess grease.
- Stir in the onions, whole chile pepper and bell pepper and cook for 3 minutes.
- Stir in the potatoes and garlic and add some salt and pepper.
- Saute for 5 minutes.
- Meanwhile, puree the tomatoes, 3 cups of broth, bouillon powder and oregano in a blender until smooth, then add to the pot.
- Add the cilantro and cook for 8 minutes or until the pasta is cooked.
- Garnish as liked and serve with warm corn tortillas or your favorite sides.
