Pasta soup
Serves 4
30 Minutes
Diana Kennedy (Conabio)


150 g macaroni, penne, or bowtie pasta
6 cups chicken stock
5 chicken gizzards
5 chicken livers
5 chicken hearts
300 g tomatoes, chopped
¼ medium onion, chopped
2 cloves of garlic, peeled and minced
1 tablespoon melted chicken fat or vegetable oil
Salt to taste
2 sprigs parsley
½ cup crumbled soft queso fresco (fresh cheese)
Heat the chicken stock in a pot, add the giblets and cook over medium heat until they are tender (15 to 30 minutes). Strain and dice them. Set aside.
Meanwhile, cook the pasta in boiling water for about 7 minutes. It should be al dente because later it will be cooked in the chicken stock. Drain.
Purée the tomatoes, onion and garlic into the blender until smooth. Heat the fat or oil in a pan and fry the purée until it is seasoned and reduced a bit (3 minutes).
Add the stock with the pasta and the parsley. Adjust the salt to taste and cook the soup over low heat for 10 minutes or until it is well seasoned.
Add the giblets and serve sprinkled with cheese (optional).