Sopa de Conchitas con Carne Molida
(so-pah deh kohn-chee-tahs kohn kar-neh moh-lee-dah)
Sopa, Caldo, y Consuelo – The Food Mom Made When I Was Sick
She renders ground beef in a Dutch oven. She tosses in a box of supermarket conchitas. She lets the dry pasta shells blister in hot fat. This isn't a multi-day mole; it’s a weeknight soup built on Knorr bouillon, twenty minutes on the stove, and the mandate to fry the dry pasta in hot oil until it smells like toasted nuts. Ladle it into a deep mug, grab a spoon, and sit on the couch.
Ingredients
- ground beef (80/20)1 lb
- white onion1 small
- garlic cloves4 med
- small shell pasta1 cup
- Roma tomatoes4 large
- Knorr chicken bouillon powder1 tbsp
- tomato bouillon powder1 tsp
- serrano pepper1 small
- water or low-sodium chicken broth5 cup
- russet potato1 large
- carrot1 large
- zucchini1 med
- fresh cilantro1 small bunch
- salt and black pepperto taste
- corn tortillasto serve
- queso frescoto serve
- limesto serve
Method
- 01
Blend the fresh flavor base.
In a blender, combine the Roma tomatoes, the quartered chunk of white onion, the whole garlic cloves, both bouillon powders, the serrano pepper, and one cup of water until completely smooth.
- 02
Brown the ground beef.
Heat a heavy-bottomed pot over medium heat, browning the beef with the remaining finely diced onion, minced garlic, salt, and pepper until cooked through. Remove the meat with a slotted spoon, leaving about one tablespoon of rendered fat in the pot.
- 03
Toast the dry pasta.
Drop the dry shell pasta directly into the hot beef fat, stirring constantly for three to five minutes until the shells turn an opaque, golden-brown hue. Do not skip this; toasting prevents the pasta from turning into mush as it simmers.
- 04
Fry the sauce.
Carefully pour the blended tomato mixture into the pot with the toasted pasta. It will sizzle aggressively. Let it fry and reduce for a few minutes until the raw onion flavor cooks out and the color deepens.
- 05
Build the broth.
Return the beef to the pot along with the diced potatoes, carrots, and the remaining four cups of water. Bring the soup to a gentle boil, then reduce the heat, cover, and simmer for ten minutes.
- 06
Finish with the delicate ingredients.
Stir in the diced zucchini and the whole cilantro sprigs, simmering for an additional five to seven minutes just until the potatoes are tender.
- 07
Garnish and serve.
Discard the wilted cilantro, adjust the seasoning with salt if necessary, and ladle into bowls alongside warm tortillas, lime wedges, and crumbled queso fresco.
Notes
Embrace the bouillon.
Don't be a snob about the powdered stuff. Knorr chicken bouillon is the foundational umami of the Mexican home kitchen, engineered to hit the exact nostalgic notes you're looking for.
The weeknight cheat code.
If you're purely in survival mode and don't have time to blend fresh tomatoes, swap the recaudo for an 8-ounce can of basic tomato sauce mixed with water, garlic powder, and onion powder.
From Cook Mexican in America.