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Vermicelli and Sausage Soup (Mexican Dry Soup) Recipe
|Scallions||3 , chopped (Including Some Of The Green Part)|
|Garlic||1 Clove (5 gm), minced|
|Sausage meat||3⁄4 Cup (12 tbs) (Chorizos Or Italian)|
|Chili powder||1 Teaspoon|
|Ripe tomatoes/1 can of one-pound tomato chopped||3 Medium, peeled, seeded, and chopped|
|Rich chicken broth||3 Cup (48 tbs)|
|Vermicelli||8 Ounce, broken into 1-inch pieces|
|Grated sharp cheese||1⁄2 Cup (8 tbs) (Of Your Choice)|
Serving size: Complete recipe
Calories 1798 Calories from Fat 758
% Daily Value*
Total Fat 84 g128.8%
Saturated Fat 28 g139.8%
Trans Fat 0.4 g
Cholesterol 158.7 mg
Sodium 4025.9 mg167.7%
Total Carbohydrates 190 g63.2%
Dietary Fiber 15.5 g62%
Sugars 22.4 g
Protein 64 g127.1%
Vitamin A 102.9% Vitamin C 102.2%
Calcium 11.3% Iron 47%
*Based on a 2000 Calorie diet
Place it over medium heat and melt the lard (or butter) in it.
Add the scallions and garlic and saute them until soft.
Add the sausage meat and chili powder and cook for 10 minutes, breaking the sausage up with a fork.
Add the tomatoes and simmer 10 minutes or until the watery part has cooked off.
Add the broth, salt, and pepper.
Heat to a boil.
Stir in the vermicelli; lower heat and cook, uncovered, until all the liquid has been absorbed (if the liquid is absorbed before the pasta is al dente, add a small amount of hot broth).
Taste for seasoning.
Sprinkle the top with the cheese and place under the broiler until the cheese has melted and is golden.