I could not think of anything more comforting than a big bowl of sopa de fideo con carne(beef and pasta soup). Fideo pasta is very similar to vermicelli, that is most traditionally toasted and then cooked in a tomato broth. It is one of those simple staple recipes that most of us growing up in a Mexican home recognize.
Comfort food? Yes! Without it being too indulgent, it still brings back memories of being a kid. It was easy for my Mom to prepare a big pot of fideo because she knew we all loved it and it could feed a large family. Most times the sopa de fideo was not prepared with meat. We would enjoy the picadillo on the side or on top of the fideo. But this recipe combines the two together! How do you like to garnish your bowl of sopa de fideo. Most times, I like just a squeeze of fresh lime juice and couple dashes of hot sauce. Warm corn tortillas on the side! Fideo always reminds me of my dad. He used to prepare it at home sometimes and it was very special to sit down and enjoy a bowl of fideo with Dad. When he was older, and then sick, one of the only foods he found comfort in was a bowl of fideo. #sopadefideo
Sopa de Fideo con Carne(Mexican-Style Vermicelli with Beef)
Ingredients
Ingredients
- Olive oil
- 7 oz fideo pasta vermicelli or broken spaghetti works well too
- 1 pound ground chuck
- salt
- fresh cracked pepper
- granulated garlic
- 1 cup onion diced
- 3 cloves garlic minced
- 1 serrano left whole
- 2 cups russet potatoes diced
- 1 small red bell pepper diced
- 5 roma tomatoes quartered
- 4 cups chicken broth or water
- 1/2 teaspoon Mexican oregano
- 3 teaspoons knorr caldo de tomate bouillon or to taste
- Cilantro
Garnish
- avocado
- queso fresco ranchero...crumbled
- lime crema
- hot sauce more cilantro
Instructions
Directions
- In a large pot, add 3-4 tablespoons of olive oil and 7 oz. of fideo pasta. Heat to medium heat and cook, stirring often, until pasta is nicely toasted and browned. Using a slotted spoon, remove fideo from pot. Transfer to a bowl and set aside. The reason I remove the fideo from the pot? Because I like my tomato broth too cook down a little longer so the flavors are more developed and to cook out all of the raw flavors of the vegetables. Plus, I don't like mushy pasta, lol!
- In that same pot, add the ground chuck. Season with 1 teaspoon each of salt, pepper and granulated garlic. Cook until nicely browned. Remove excess fat.
- Add the onions, garlic, serrano and potatoes. Season lightly with salt and pepper and saute for 5-6 minutes. Add the bell pepper and saute for another 2 minutes.
- In the blender, combine the tomatoes, broth, oregano and bouillon. Blend on high until smooth and pour into pot. Bring to a boil. Reduce to a simmer and continue cooking until potatoes are fork tender and foam from tomatoes evaporates.
- Add the toasted fideo pasta back in to the pot. Also add in a few sprigs of cilantro. Stir gently and continue cooking for 7-8 minutes or until pasta is cooked through. Serve right away if you like a more soupy fideo or cover and let sit for 10 minutes for a thicker soup. Garnish and serve with warm corn tortillas.
You could also prepare this recipe with sliced, boneless chicken. Or if you prefer whole pieces of chicken, just allow time for chicken to cook in the tomato/chicken broth before adding the fideo back in.
Sopa in any shape or form is always a crowd pleaser on a cold day!!
A little salsa macha? Yes!
I’m from Texas, we can this Fideo Loco . Comfort in a bowl ????
I love that Anna!!!!!!!!!!!!!!
I’ve got leftover pulled chicken this would work for. Gonna try it!
Sounds perfect Carrie!
Hello Sonia, can I use ground beef instead of chuck?
Absolutely you can.
I used ground turkey in this recipe. It was delicious, my family loved it! Thank you for all these wonderful Mexican recipes 💕
I enjoy both ground turkey and chicken as well. Thanks for the feedback Lucia!
Delicious just like all your other recipes! Thank you!
So happy you enjoyed the recipe Stephanie!
How many does this serve?
How many people will this serve?
It serves up to 6 people
Thank you! Cannot wait to try this!
It’s pure comfort food Priscilla!
I made this and my husband and I loved it. Making it again tonight. I love mexican cuisine. I also make homemade tortillas to go with it.
Hi Louann! So happy that you both enjoyed the fideo recipe. Thank you for the feedback!
Hi Sonia!
I’ve made this so many times and it comes out good every time! Only problem I seem to have is that it never comes out “soupy” like in your photo above. Even when I seem to add more broth/water to it, by the time the noodles cook, the broth is all gone. I live in a high altitude state, so not sure if that affects anything. Any advice? Thank you so much!
Prisicilla, I serve it right away as soon as the fideo is cooked through. Otherwise it will absorb the broth if it sits. Another thing I like to do it have some reserved warm broth in another pot. So when I serve it, I add extra broth to the bowl.
what is the calories per serving
I am sorry Daniela, I don’t have that information at this time.
Oh my! So delicious! I switched the ground beef for ground elk. Over the top! I’ve been linking this recipe to everyone I can!
Thank You Robin! I appreciate your feedback on the recipe!
Can I use soffits in place of the tomato boullion?
What are soffits?? You can just use real chicken broth or chicken base with water if you don’t want to use bouillon.
Sorry, I meant sofrito, autocorrect got me!
Well sofrito is a little different from chicken bouillon, but it would work too.
hello i really want to make this but i don’t have some of the ingredients and we are tight on money i don’t have the tomatoes can i just use a tomato soup ? and for the broth i can just use chicken broth correct ?
Hi Ava! You could certainly use tomato soup, combined with chicken broth to prepare this recipe. As long as you have enough broth to cook the pasta all the way through, it should be fine.