Fideo (Mexican Noodle Soup)

(by Gwen Ruhoff)


2 T. butter or margarine

8 - 10 oz. fideo pasta (short vermicelli)

1 small onion, chopped

2 1/2 - 3 lbs. ground beef

2 cloves fresh garlic, minced

salt and pepper to taste

2 15-oz. cans tomato sauce

2 cans water

In a skillet over medium-low heat, melt butter or margarine, and cook the raw pasta until lightly browned.

In a large pot, cook onion, ground beef, garlic, salt and pepper, until beef is no longer raw.

Combine with pasta, tomato sauce, water, and salt to taste.

Cook over medium heat until pasta is fully cooked, about 20 - 30 minutes, stirring regularly.


(Read The Taste of Love, the story that accompanies this recipe.)

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