Sopa de Tartaritas (Tiny Crêpe Soup)
In Guatemala, leftover stock from pots of boiled beef (cocido) is often transformed into this soup. Here, a simple stock from roasted beef bones approximates that flavor. If you're short on time, use the best premade beef broth you can find.
To make ahead: Prepare broth (Steps 1-5) and refrigerate for up to 2 days or freeze for up to 4 months.