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
Print Recipe
Pin Recipe Instructions
- 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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