Sopa Criolla

Ingredients

• Fresh cilantro - 1/4 cup, chopped
• Lime - 1, juiced
• Egg - 1, beaten
• Salt and pepper - To taste
• Oregano - 1 teaspoon
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Pasta - 1 cup, small shape (e.g., elbow or ditalini)
• Chicken broth - 6 cups
• Yellow bell pepper - 1, diced
• Red bell pepper - 1, diced
• Tomatoes - 2 large, diced
• Garlic - 3 cloves, minced
• Onion - 1 large, chopped
• Beef - 1 lb, thinly sliced

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the beef and cook until browned. Remove from the pot and set aside.
3. In the same pot, add the onion and garlic. Cook until the onion is translucent.
4. Add the tomatoes, red bell pepper, and yellow bell pepper. Cook for a few minutes until the vegetables are slightly softened.
5. Return the beef to the pot and add the chicken broth, cumin, paprika, oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
6. Add the pasta and cook until al dente, according to package instructions.
7. Slowly pour in the beaten egg while stirring the soup. Cook for another 2 minutes.
8. Remove from heat and stir in the lime juice.
9. Serve hot, garnished with fresh cilantro.