Quite simply this is a chicken broth with a starch and tomato. Rice can
easily be substituted for the pasta to make a Sopa de Arroz (Rice Soup).

From its origins in SW Asia where it is very popular , Shourbit
Sha'riyahit flowed to the Western world through the Mediterranean with
little regional variation and then to the New World. The dish can be
changed from a simple soup to more complex dishes with the Chef's
imagination, local ingredients and a taste preference. Regardless of the
version, the soup should not be left to simmer for long periods of time
with the starch in it as it will break down and turn to mush. One other
tip is to use the best chicken stock you can

In her recipe version, Ms. Velázquez de León:* recommends that if you like a
bit spicy, add 1 or 2 chipotle peppers from a can of Chipotle en Adobo and
blend with the roasted tomato, onion, and garlic. But any chile is going to
give it that Mexican "authenticity" tag . Another peculiarity to her version
is the one sprig of parsley that is later fished out. You can easily used
chopped parsley in quantities you like or even use cilantro or ezopte and
reserve some for garnish.

Sopa de Fideo (Vermicelli Soup)

ingredients:
4 oz. Vermicelli noodles
2 tbsp. lard or vegetable oil
1/2 pound tomatoes, as in any soup these can be overripe tomatoes rather
than expensive prime
1 small white onion, chopped
1 clove garlic, sliced or minced
2 qt. chicken stock ( or vegetable stock)
Salt and pepper to taste
parsley (or cilantro) to taste
a cheese such as Queso fresco for garnish. you can substitute a dry farmer's
cheese.

directions:
1. Roast the tomatoes in a dry pan 375 for 30-40 minutes.
2. Blend the roasted tomatoes, the onion, and, the garlic.
3. Heat the lard or vegetable oil in a pot over medium flame. Add the
noodles and sauté until golden. Remove and set aside.
4. With remaining lard/oil add the blended tomatoes, onion, and garlic
(strained). Sauté until it thickens.
5. Add noodles, stock, and parsley sprig ( remove before serving) . Season
with salt and pepper.
Simmer.
6. Serve in bowls and sprinkle Queso fresco if desired.


*Mexican Cookbook Devoted to American Homes
First Edition 1947 Ediciones Josefina Velázquez de León