Pasta Soup
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- 1 liter caldo (broth from cocido / Spanish stew)
- 2 ounces pasta for soup
Instructions
- For each liter of caldo (broth from cocido), add about 2 ounces of soup pasta (any variety).
- Bring to a boil for a short time.
- Let it rest.
- Serve.