Ingredients
The following ingredients have 7 Servings
- ½ white onion (quartered)
- 3 roma tomatoes (quartered)
- 1 garlic (chopped)
- 1 tablespoon chicken bouillon
- 1 tablespoon tomato bouillon
- ½ teaspoon ground black pepper
- Pinch cumin seeds
- 4 cups water (divided)
- 2 tablespoons olive oil
- 1 (7 ounce pack) fideo (thin noodles - see notes)
- 6 to 8 cilantro leaves
Instruction
- In a blender place onion, tomatoes, garlic, bouillon, pepper, cumin seeds, and 1 cup of water; and puree until smooth.
- Heat oil in a medium skillet over medium heat and add fideo. Stir for 1 to 2 minutes until fideo is slightly toasted, but not burned.
- Stir in the pureed mixture to the fideo until the puree thickens and darkens, about 5 minutes.
- Add remaining 3 cups of water and bring soup to a boil and continue to stir occasionally.
- Add in cilantro, cover and reduce to low heat. Cook for 10 minutes until pasta is tender.
- Check the salt and adjust to taste before serving.
