Sopa Criolla

Ingredients

Beef (cubed or sliced)

1 pound

Pasta (such as fideo or small macaroni)

1 cup

Chicken broth

4 cups

Tomatoes (diced)

2 large

Yellow bell pepper (diced)

1

Red bell pepper (diced)

1

Onion (chopped)

1 medium

Garlic (minced)

3 cloves

Cumin

1 teaspoon

Paprika

1 teaspoon

Oregano (dried)

1 teaspoon

Salt

to taste

Pepper

to taste

Egg

1, beaten

Fresh cilantro (for garnish)

1/4 cup, chopped

Lime (juiced)

1

Olive oil (for cooking)

2 tablespoons

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add the beef, seasoning with salt and pepper, and cook until browned on all sides. Remove the beef from the pot and set aside.
3. In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
4. Add the diced tomatoes, yellow bell pepper, and red bell pepper to the pot. Cook for an additional 5 minutes until the vegetables begin to soften.
5. Return the browned beef to the pot along with the chicken broth, cumin, paprika, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld.
6. Stir in the pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
7. Slowly pour the beaten egg into the soup while stirring gently to create ribbons of egg. Cook for another 2 minutes.
8. Remove the pot from heat and stir in the fresh lime juice for a zesty finish.
9. Serve hot, garnished with chopped fresh cilantro and additional lime wedges if desired.