Name: Sopa de Tartaritas (Tiny Crêpe Soup)
Ingredients: 3 pounds assorted beef bones (shin, shank, short ribs and/or marrowbones); 1 large white onion, cut into 3-inch pieces; 2 medium carrots, cut into 3-inch pieces; 2 large stalks celery; 1 small leek, cut into 3-inch pieces; 2 tablespoons vegetable oil; 4 quarts water, divided; 6 whole peppercorns; 1 cup packed fresh flat-leaf parsley with stems; 1 cup whole milk; 2 large eggs; 1.5 cups cups all-purpose flour; .5 teaspoon salt; .25 cup chopped fresh flat-leaf parsley; 4 tablespoons canola oil, divided; .5 teaspoon salt; .25 teaspoon ground pepper; 3 large sprigs fresh mint, plus chopped mint for garnish

Sopa de Tartaritas (Tiny Crêpe Soup)

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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.

Sandra Gutierrez

Published on December 22, 2020

Sopa de Tartaritas (Tiny Crêpe Soup) — Photo: Leigh Beisch

Servings:

Nutrition Profile:

Low-Calorie Nut-Free

Jump to Nutrition Facts

Ingredients

Roasted Beef Broth

3 pounds assorted beef bones (shin, shank, short ribs and/or marrowbones)
1 large white onion, cut into 3-inch pieces
2 medium carrots, cut into 3-inch pieces
2 large stalks celery
1 small leek, cut into 3-inch pieces
2 tablespoons vegetable oil
4 quarts water, divided
6 whole peppercorns
1 cup packed fresh flat-leaf parsley with stems

Tartaritas (Tiny Crêpes)

1 cup whole milk
2 large eggs
1 ½ cups cups all-purpose flour
½ teaspoon salt
¼ cup chopped fresh flat-leaf parsley
4 tablespoons canola oil, divided

Soup Seasonings

½ teaspoon salt
¼ teaspoon ground pepper
3 large sprigs fresh mint, plus chopped mint for garnish

Directions

To prepare broth: Preheat oven to 450°F.
Combine bones, onion, carrots, celery, leek and oil in a large roasting pan. Roast, stirring once or twice, until the bones and vegetables are very brown, about 45 minutes.
Transfer the bones and vegetables to a large stockpot. Add 1 quart water to the roasting pan, scrape up any browned bits, then pour the water into the pot. Add the remaining 3 quarts water, cover and bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, skimming off any foam, for 15 minutes.
Add peppercorns and 1 cup parsley. Continue simmering until any meat falls off the bones and/or the marrow is very soft and easily removed with a spoon, about 2 hours.
Let the broth stand for 30 minutes. Strain through a sieve lined with cheesecloth. Skim fat, if using the broth immediately, or refrigerate overnight and remove solidified fat before using. You should have 10 cups broth.
Meanwhile, prepare tartaritas: Whisk milk and eggs in a large bowl. Add flour and salt and whisk until the batter is smooth. Let rest for 10 minutes. Stir in parsley.
Line a baking sheet with paper towels. Heat 1 tablespoon oil in a small nonstick skillet over medium-high heat. When it's hot, drop batter by the teaspoonful to form crêpes about 1 1/2 inches in diameter. Cook until beginning to turn golden on the bottom, about 30 seconds. Flip and cook until golden, about 20 seconds more. Transfer to the baking sheet. Repeat with the remaining batter and oil in several batches, adjusting the heat if the crêpes are browning too quickly.
To season & finish soup: Combine the broth, salt and pepper in a large pot. Bring to a boil over high heat. Add mint sprigs and cook for 2 minutes. Discard the sprigs. Ladle the soup into bowls and divide the crêpes among them. Garnish with chopped mint, if desired.

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 (per serving)

197	Calories
9g	Fat
20g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 ½ cups soup & about 10 crêpes each
Calories 197
% Daily Value *
Total Carbohydrate 20g	7%
Dietary Fiber 1g	4%
Total Sugars 2g
Protein 9g	18%
Total Fat 9g	12%
Saturated Fat 2g	10%
Cholesterol 50mg	17%
Sodium 473mg	21%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.