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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. Read more about the author's connection to this recipe in Soup—and Life—Lessons From My Grandma.

Ingredients
Directions
Tips
To make ahead: Prepare broth (Steps 1-5) and refrigerate for up to 2 days or freeze for up to 4 months.
Nutrition Facts
Serving Size:
1 ½ cups soup & about 10 crêpes each Per Serving:
197 calories; fat 9g; cholesterol 50mg; sodium 473mg; carbohydrates 20g; dietary fiber 1g; protein 9g; sugars 2g; saturated fat 2g.
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