Add the roma tomatoes and tomato bouillon to a blender. Add about 1/2 cup of water if needed to help it blend smoothly. Blend until completely smooth and set aside.

Heat a large pot over medium heat and add the oil. Once hot, add the fideo noodles and toast them for about 5–7 minutes, stirring frequently, until they turn golden brown. Transfer the toasted noodles to a plate and set aside.

In the same pot, add the ground beef. Break it up with a spatula. Once it’s about halfway cooked, add the diced onion and minced garlic. Stir and cook for a few minutes.

Add the salt, black pepper, onion powder, garlic powder, and ground cumin. Stir well. Continue cooking until all the liquid has evaporated. (This step is key to browning the meat properly instead of it just steaming.) Let the beef cook in its own fat until it starts to brown nicely. It will smell amazing!

Pour in the blended tomato mixture. Stir well and scrape up any browned bits stuck to the bottom of the pot. Let it simmer for a couple of minutes.

Return the toasted noodles to the pot. Add 6 cups of water and stir. Taste the broth and add more salt or bouillon if needed.

Bring the soup to a boil. Then reduce the heat to medium-low, cover, and simmer for 7 to 10 minutes or until the noodles are tender. Then stir in the chopped cilantro.