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Sopa De Res Con Fideos (Puerto Rican Beef Noodle Soup)

Rumba Meats® Beef Cheek Meat


  • 1 package Rumba Meats® Beef Cheek Meat (about 1½ to 3 pounds)
  • ½ teaspoon adobo seasoning
  • 4 tablespoons olive oil, divided
  • 4 cups unsalted beef broth, bone broth or beef stock
  • 5 cups water
  • 1 white onion, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • ¼ cup recaito cooking base
  • ½ teaspoon ground cumin
  • ½ teaspoon dried Mexican oregano
  • ½ teaspoon Kosher salt
  • ½ cup (4-ounces) tomato sauce
  • 3 potatoes, peeled, cut into pieces
  • 2 carrots, peeled, sliced
  • 8 ounces fideo cut pasta


  • Chopped cilantro
  • Diced avocado


  1. Trim beef cheek meat and cut into 2-inch pieces. Season with adobo seasoning. Heat 1 tablespoon oil in a large heavy soup pot over high heat. Working in several batches, add cheek meat to hot oil and brown evenly over high heat, stirring occasionally. Add broth and water. Bring to a boil. Reduce heat to medium-low and simmer partially covered for 2 hours until cheek meat is tender and reaches an internal temperature of 160°F.
  2. In a skillet, heat 1 tablespoon oil over medium heat. Add onions, bell peppers and garlic. Cook for 5 minutes, stirring frequently until onions are translucent. Blend in recaito, cumin, oregano, and salt. Continue cooking for 2 minutes. Add tomato sauce and cook for 5 minutes. Transfer mixture to soup pot with cooked cheek meat and stock and stir until blended. Add potatoes, and carrots. Bring to a boil, reduce heat to medium and simmer for 15 minutes until vegetables are tender, stirring occasionally.
  3. Heat 2 tablespoons oil in a separate skillet over medium-high heat, add fideo pasta and toss to coat. Pan-fry for 3 minutes, stirring constantly, until golden and evenly toasted. Add to simmering soup and cook over medium heat for 6 to 7 minutes, until pasta is tender. Taste and adjust seasoning.
  4. Serve soup topped with chopped cilantro and diced avocado.