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Fideo Soup (Mexican Noodle Soup)


Do you continue to go back to a certain restaurant for one dish, and one dish alone. It's not to say the other parts of the menu aren't just as tasty, but this one thing makes you drool at the mention of it's name, you crave it weekly, and you would drive hours to have it? For us, that would be the Fideo Soup at one of our favorite Mexican restaurants here in Fort Wayne, El Azteca. This is a family owned restaurant (I love that. Chains are okay, but I like to support local people) that serves some of the best traditional Mexican food in the city. Personally I love their chicken enchiladas. Oh, and the margaritas :) But the one thing that all 3 of love, and I mean w/ a capital "L" is that soup. Fideo Soup is best described at Mexican Noodle Soup. Yep, it's that basic. From the first time Adam and I tried it we wanted more and more. We've been known to go in there and eat the free chips and salsa and 2 big bowls of soup for a meal! And each time we ate it we would try to guess what was in it. Then one night we were taking a guest there, whom has food allergies, so we had to inquire as to what the ingredients were. They were very gracious in telling us the list; but of course no specific amounts. I have to say, upon learning what exactly made up this grand soup, I was pretty proud of us b/c we had figured most of it out. So I went searching for some info on just how much of everything to include, and after finding several ideas and different versions, I came up w/ what I was the closest thing we could get w/o getting in the car. I love when a good plan works out, our tongues don't lead us astray and we can have a favorite any night of the week!

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Rate this recipe 4.2/5 (26 Votes)


  • 8 oz vermicelli
  • 2 TBS vegetable oil
  • 1 c. finely chopped onion
  • 2 garlic cloves, minced
  • 4 cans Campbell's condensed beef broth (w/ the other condensed soups)
  • 12 oz tomato sauce
  • 3 beef bouillon cubes
  • 1 tsp cumin
  • 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 6 cups water


Adapted from


Step 1

In a large stock pot, heat oil over medium heat. Break vermicelli into small pieces, about 1" long. Saute dry noodles in oil until golden but not too brown. Watch carefully this happens quickly and they can burn easily. Remove from pot and drain on paper towels. Do not wipe out pot. In reserved oil, cook onion and garlic until tender but not brown. Add beef broth, tomato sauce, water, bouillon, cumin,salt and pepper and stir well. Cover and simmer for 20-25 minutes until pasta is tender. Adjust seasoning and serve.

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