Mexican Egg Soup

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 egg (s), hard-boiled
  • 1 ½ liter meat broth
  • 3 bell pepper (s)
  • 1 tablespoon paprika powder, noble sweet
  • 3 tomato (s)
  • 50 g cheese, rated
  • 50 g rice
  • salt
  • garlic
Mexican Egg Soup
Mexican Egg Soup

Instructions

  1. Heat the meat broth, seasoned with the sweet paprika and a little garlic (in Mexico they prefer the very strong broth from boiled duck feet, which forms the soup base everywhere and tastes excellent!). Finely chop the sweet peppers and tomatoes without a core and let them steep in the broth. Finally add the boiled, chopped eggs and the extra boiled rice and sprinkle the soup with grated cheese before serving.

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