Prep 3 mins
Cook 12 mins
This is a very old recipe around my home and in many other cities on the border. I used to eat this as a kid and I still enjoy it today. It is great as a side-dish or appetizer with Mexican food. It is also just a great snack. This is a vegetarian dish if you opt to use canola oil instead of lard. Also, note that you can use fideo (vermicelli) or any other type of small pasta such as small shells, alphabet, etc.
- 29.58 ml canola oil or 29.58 ml lard
- 1 large yellow onion, chopped
- 1 garlic clove, pressed
- 198.44 g bag star-shaped pasta (usually found in the Hispanic food section of the grocery store)
- 2 tomato-flavored bouillon cubes, with chicken flavor
- 226.79 g can tomato sauce
- 946.36 ml water
- 2.46 ml ground cumin
- salt & pepper (though probably will not need it- bullion is salty enough!)
- Put oil or lard in pan and brown the pasta. Make sure to watch it carefully as it burns easily.
- Add the onion and garlic. Cook about 2 minutes, stirring frequently.
- Add 8 oz. of tomato sauce and 3 cups of water. Bring to a boil.
- Add bullion cubes and ground cumin.
- Taste after bullion dissolves. Add salt and/or pepper, if desired.
- Cook until pasta is tender, about 10 minutes. Add remaining 1 cup water if needed.
- Consistency will be thickish, but still soupy.
Such a simple and comforting soup. I made it for a quick lunch for me and hubby. We both liked it very much, but thought we would prefer it with about half the noodles and a little more water. But there was nothing wrong with this recipe as is. I topped ours with chopped cilantro. Thanks for sharing the recipe.
Nice dish I had tried it at my home.
This was wonderful. I moved from town and favorite Mexican restaurant and I find this hard to find in restaurants here. So I am slowly finding recipes to fit the bill. Thanks for posting!