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There are few things in this world as comforting as a bowl of steaming hot Fideo (Mexican Noodle Soup) on a cold, windy day! This is the first hot soup I make when the temperature starts to drop (which is right around the beginning of December in the desert southwest.) It’s comforting, delicious, and easy to make. We all adore it!
Fideo, which is the Spanish word for “noodle,” is traditionally made with vermicelli but when you’ve got two crazy hungry little boys waiting for lunch, you grab what ever you have in the pantry. The other day, I substituted Barilla Thin Spaghetti noodles in my Fideo and not only did they cook up super quickly, it tasted wonderful enough that my boys gobbled up every last drop!
Fideo is one of those dishes that every Latino household makes slightly different from the next. For me, this dish is all about convenience so I’ve always cut corners by using canned tomato sauce. You can totally substitute fresh tomatoes if you’d like!
Because you all are awesome, I’m going to let you in on a little secret my mother taught me when making Fideo. You’ve got to break up the Barilla Thin Spaghetti noodles and toast them in a bit of oil before adding them to the soup. Honestly, I’m not 100% certain why but it probably helps with keeping the noodles firm in the liquid. The toasted flavor probably adds a nice touch too!
After toasting the noodles, you just add them to the broth and allow to cook for about 15 minutes. While waiting, you can work on what ever you’ll be pairing the soup with. My kids usually have it with a grilled cheese, my husband has been known to add some meat crumbles, but I like it super hot and plain with a ton of lime juice. My mouth is watering just thinking about it!
Quick & Easy Fideo Recipe
- 1 8 oz package Vermacelli Pasta you can substitute thin spaghetti or angel hair
- 1 Tbsp Minced Garlic
- 1 Small White Onion chopped
- 3 Tbsp Olive Oil
- 2 7.4 oz Tomato Sauce
- 2 32 oz Broth I used vegetable but you can sub any
- 3 Bay Leaves
- If you're using a long cut pasta (like spaghetti), break up into small 2 inch pieces before tossing into a large pot with 3 tbsp of olive oil. Allow to cook until some pieces look toasted. Add minced garlic and onion and toast for a few more minutes, stirring constantly to prevent burning.
- Add the remaining ingredients to the noodles and cook for 15 minutes. Add more broth or water if you like your Fideo to be more soupier (like in my pictures!)
- Season with salt and pepper to taste.
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