MEXICAN NOODLE SOUP (SOPA DE FIDEO)
Mexican short noodles (fideos) in a chicken broth flavored with tomato, onion, and serrano pepper for a little kick.
Provided by Ainé
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
- Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.
Nutrition Facts : Calories 248 calories, Carbohydrate 29 g, Cholesterol 12.5 mg, Fat 11.6 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 3.6 g, Sodium 1069.6 mg, Sugar 3 g
TINY PASTA AND EGG SOUP
Serve this to or eat yourself when the body and soul needs a gentle hug... Kids love it with the little alphabet pasta. Be sure to cook the pasta first and drain so the soup is not too starchy. You can sneak in anything green that you like, but sometimes, it's nice to have a simple pleasure...
Provided by Karens Krazy Kitchen
Categories Clear Soup
Time 25m
Yield 5 bowls, 5 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to directions and drain.
- Beat the eggs.
- In a medium sauce pan, bring the chicken stock to a boil.
- Season the stock with nutmeg, salt and pepper.
- Add the cooked pastina, cook for 1 minute and add the beaten eggs and remove from the heat.
- Whisk until eggs form strings.
- Garnish with Parmesan cheese and olive oil (or unsalted butter) and parsley if using.
- Hug your friend or yourself and enjoy!
ITALIAN PASTINA EGG DROP SOUP
Steps:
- Bring the chicken broth and water to a boil. Once boiling, cook 1 cup of pastina pasta in the broth. (Cook the pastina according to the time on the box.)
- While the pastina is cooking, beat the eggs in a small bowl and then whisk in the parmesan cheese with the eggs.
- Once the pasta is cooked remove the pot from the heat.
- Before adding the egg mixture to the pasta you need to temper the eggs so they don't scramble in the heat. To do this: add a spoonful of the hot pasta/broth to the eggs and whisk. Repeat that 2 times until the eggs are warm then add the egg mixture to the pot with the pasta. Whisk everything until smooth.
- Add in the salt, pepper, butter and parsley and whisk again until everything is combined.
- Serve immediately with an extra sprinkle of cheese and parsley and a drizzle of olive oil if you're feeling fancy!
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