Hearty Mexican Sopa de Fideo with Ground Beef
Blend the Tomato Base: In a blender, combine the Roma tomatoes, onion, garlic, and 1/2 cup of water or broth. Blend until completely smooth. Set aside.
Brown the Meat: In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it apart with a spoon until fully browned. Season lightly with salt and pepper. Drain any excess fat and temporarily remove the beef to a plate.
Toast the Fideo: In the same pot, heat 1 tablespoon of oil over medium heat. Add the dry fideo noodles. Stir them constantly for about 3 to 5 minutes until they are toasted and turn a deep, golden brown. Watch them closely, as they can burn quickly!
Fry the Base: Pour the blended tomato mixture directly into the pot with the toasted noodles. It will sizzle! Stir and let it cook for about 2 to 3 minutes until the tomato sauce deepens in color and reduces slightly.
Build the Soup: Return the browned ground beef to the pot. Add the diced potatoes, corn, and the whole jalapeño (keeping it whole adds wonderful flavor to the broth without making the soup overly spicy).
Simmer: Pour in 4 cups of the broth, along with the cumin. Stir well. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 10 to 15 minutes, or until the potatoes are fork-tender and the fideo is soft. (If the soup is too thick, add the remaining broth until you reach your desired consistency).
Finish and Serve: Turn off the heat. Stir in the fresh chopped cilantro and let it wilt into the warm broth. Taste and adjust the salt and pepper if necessary.
Ladle the hot soup into bowls, making sure everyone gets some of the beef, veggies, and plenty of noodles!