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Dry Noodle Soup with Tomatillo

Tomatillos steal the show in this tasty Mexican recipe. Recipe source: Melt: The Art of Macaroni and Cheese

Prep Time: 20 minutes Total Time: 1 hour 20 minutes Cook Time: 1 hour Servings: 4
Ingredients Click the play button next to each ingredient for How-To Videos
  • 6 teaspoons Cooking Oil
  • 8 ounces Pasta, broken into 1-inch pieces
  • 2 1/2 cups Chicken or Vegetable Stock
  • Salt and Pepper, to taste
  • 6 medium Tomatillos, husks removed and diced
  • 1/4 medium Onion
  • 1 Garlicclove
  1. Place the tomatillos and onion on a baking sheet lightly coated with vegetable oil and broil for about 15 minutes.
  2. Using a blender, purée the tomatillos, onion and a clove of garlic.
  3. In a pan add 2 teaspoons of oil and the dry pasta on medium heat. Once to noodles are lightly brown, remove and set aside.
  4. Turn the heat up to medium-high and add the remaining 2 teaspoons of oil to the pan. Once heated, add the tomatillo sauce and 1/2 teaspoon of salt. Cook for about a minute, allowing some liquid to evaporate.
  5. Add the pasta back to the pan and mix with the tomatillo sauce. Cook until it has absorbed the remaining liquid.
  6. Now, add the chicken or vegetable stock. Once it begins to boil, reduce to a simmer. Cook for about 15 minutes, until the stock is absorbed.
  7. Serve in individual bowls with cheese, avocado, cilantro and cooked meat like sausage or chicken if desired.
Nutrition Facts
Serving Size 1/4 of recipe % Daily Value
Calories 452
Fat 26 g 33%
Saturated Fat 3 g 15%
Cholesterol 0 mg 0%
Sodium 201 mg 9%
Total Carbohydrates 48 g 18%
Fiber 4 g 14%
Sugars 5 g
Protein 13 g 26%
Ingredient Nutrition Info

Tomatillos are rich in potassium and a good source of vitamin C.

Onions are a good source of vitamin C and vitamin B6.

Garlic contains vitamin B6, manganese and phosphorus.

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