Sopa de Fideo con Carne Molida

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• 4 each medium Roma tomatoes, (quartered)
  Ingredient note

  Source: 4 medium Roma tomatoes, (quartered)
• 1 each small white onion, (½ whole and ½ diced)
  Ingredient note

  Source: 1 small white onion, (½ whole and ½ diced)
• 4 cloves garlic, (1 whole and 3 minced)
  Ingredient note

  Source: 4 cloves garlic, (1 whole and 3 minced)
• 1 each jalapeño pepper, (stemmed and seeded)
  Ingredient note

  Source: 1 jalapeño pepper, (stemmed and seeded)
• 4 teaspoons chicken bouillon
  Ingredient note

  Source: 4 teaspoons chicken bouillon
• 8 cups beef broth, (divided)
  Ingredient note

  Source: 8 cups beef broth, (divided)
• 2 teaspoons olive oil, (divided)
  Ingredient note

  Source: 2 teaspoons olive oil, (divided)
• 1 pound Laura's 92% Lean Ground Beef
  Ingredient note

  Source: 1 pound Laura's 92% Lean Ground Beef
• 1 teaspoon kosher salt, (plus more to taste)
  Ingredient note

  Source: 1 teaspoon kosher salt, (plus more to taste)
• ½ teaspoon smoked paprika
  Ingredient note

  Source: ½ teaspoon smoked paprika
• ¼ teaspoon freshly ground black pepper
  Ingredient note

  Source: ¼ teaspoon freshly ground black pepper
• 7 ounces dry fideo noodles
  Ingredient note

  Source: 7 ounces dry fideo noodles
• 1 each medium russet potato, (peeled and diced into 1-inch pieces)
  Ingredient note

  Source: 1 medium russet potato, (peeled and diced into 1-inch pieces)
• 1 each large carrot, (peeled and diced into ½-inch pieces)
  Ingredient note

  Source: 1 large carrot, (peeled and diced into ½-inch pieces)
• 1 each medium zucchini or Mexican calabacita squash, (diced into ½-inch pieces)
  Ingredient note

  Source: 1 medium zucchini or Mexican calabacita squash, (diced into ½-inch pieces)
• 10 each cilantro sprigs
  Ingredient note

  Source: 10 cilantro sprigs

1. Add the tomatoes, the ½ whole onion, 1 clove garlic, the jalapeño, chicken bouillon, and 1 cup of the beef broth to a large blender. Blend until smooth and set aside.
2. Heat 1 teaspoon of the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook for 2 minutes, breaking it up with a wooden spoon. Stir in the remaining diced onion, the remaining minced garlic, salt, smoked paprika, and black pepper, and cook for 5 minutes, until the beef is fully cooked through. Remove the pot from the heat, transfer everything to a medium bowl, and set aside.
3. Heat the remaining 1 teaspoon of olive oil in the same pot over medium heat. Add the fideo noodles and sauté for 1 minute. Add the potatoes and carrots and sauté for 2 more minutes.
4. Add the cooked ground beef, the blended tomato mixture, the squash, cilantro, and the remaining 7 cups of broth. Stir, bring to a boil, cover, reduce the heat to low, and simmer for 10 minutes or until the vegetables are tender and the noodles are cooked through.
5. Remove from the heat, uncover, and let sit for 10 minutes, then serve.