A tasty hearty soup that is great for the cold winter days.

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Recipe Summary

prep:
15 mins
cook:
2 hrs
total:
2 hrs 15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a 5-quart pot over medium heat. Cook about half the beef in hot oil until completely browned, about 5 minutes. Remove beef with a slotted spoon to a bowl. Repeat with remaining beef.

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  • Cook and stir onion and garlic in the oil remaining in the pot until the onion is soft, about 4 minutes. Return beef to the pot; add tomato paste and stir to coat beef in paste. Stir oregano and bay leaves into the beef mixture; season with kosher salt and pepper. Cook and stir the mixture just until the oregano is fragrant, about 1 minute.

  • Pour beef broth into the pot, cover the pot, and bring the broth to a boil. Reduce heat to medium-low and simmer liquid until the beef is very tender, about 90 minutes.

  • Bring a large pot of lightly salted water to a boil. Cook fideo in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.

  • Stir carrot and zucchini into the liquid; cook until the carrots are tender, about 15 minutes. Remove and discard bay leaves. Season again with kosher salt and pepper. Stir fideo into the broth; cook until the noodles are hot, about 1 minute.

Nutrition Facts

328 calories; protein 21.2g 42% DV; carbohydrates 25g 8% DV; fat 15.9g 24% DV; cholesterol 50.1mg 17% DV; sodium 759.1mg 30% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/10/2015
Delicious! I made this exactly as written and only had to add additional salt before serving. I found the steps to be a little out of order. I recommend adding in the carrot and zucchini at the tail end of step 3. No need to cook the beef for 90 mins until tender then have to add in the veggies for additional cooking time. Also I recommend cooking the pasta when the soup is almost fully cooked. If you cook it too early it'll sit there and clump up. Another option would be to just toss the uncooked pasta into the soup in the last few mins of cooking. I'm looking forward to having this for lunch again tomorrow! Yum! Read More
(10)

Most helpful critical review

Rating: 1 stars
01/15/2017
Not even remotely close to how the Peruvians make it. Definitely not authentic. & much fattier. Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/09/2015
Delicious! I made this exactly as written and only had to add additional salt before serving. I found the steps to be a little out of order. I recommend adding in the carrot and zucchini at the tail end of step 3. No need to cook the beef for 90 mins until tender then have to add in the veggies for additional cooking time. Also I recommend cooking the pasta when the soup is almost fully cooked. If you cook it too early it'll sit there and clump up. Another option would be to just toss the uncooked pasta into the soup in the last few mins of cooking. I'm looking forward to having this for lunch again tomorrow! Yum! Read More
(10)
Rating: 5 stars
03/27/2015
We really enjoyed this including picky husband! I used a regular white onion and mini spaghetti instead and it turned out great. I followed the suggestions from another reviewer...I simmered soup for 60 minutes then put the vegetables in the last 15 minutes. Cooked the pasta right before I put it in the soup. Will have again! Read More
(1)
Rating: 1 stars
01/14/2017
Not even remotely close to how the Peruvians make it. Definitely not authentic. & much fattier. Read More
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Rating: 3 stars
07/25/2015
I thought it was lacking in flavors or the depth of flavors Read More