Sopa de Fideo (Vermicelli Soup)

½  pound vermicelli
Oil for frying
1 medium-sized onion chopped
1 cup fresh or canned chopped tomatoes
2 tablespoons chopped parsley
2 quarts chicken or beef broth seasoned

Fry vermicelli in hot oil in large pot until golden brown, separating with a fork while frying to make sure it browns evenly.  Remove vermicelli from oil and drain on absorbent paper.  Remove all but one tablespoon oil and wilt onion in it.  Add tomatoes, cook a few minutes then add parsley and broth.  When it comes to a boil, add vermicelli, cover and cook until tender.  Serve with grated cheese and hot tortillas on the side.   Serves 6 to 8.