Mexican Soup

Brought to you by: Emma, Lincoln School, Oak Park, Illlinois USA

Conversion Table U.S. to Metric and Metric to U.S.


  • 1 tablespoon extra virgin olive oil or canola oil
  • 1 package of mexican pasta.
  • ¼ cup white or yellow onion, chopped
  • 6 cups chicken broth
  • 8 oz can tomato sauce
  • 1 beef bullion cube
  • ¼ cup cilantro, chopped


In a 4-qt. saucepan, heat the oil over medium heat. Saute the pasta until slightly browned. About 5 minutes.
Add the onions and saute for another 1 to 2 minutes until soft.
Add the broth, tomato sauce, beef bullion and cilantro
Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, about 15 minutes.