Macaroni and Broccoli Soup
- 1/3 pound fresh pigskins
- 3 1/2 ounce fat and lean ham
- 2 cloves garlic
- Broccoli
- 2 tablespoons cooked tomatoes
- Salt and pepper
- Medium-sized macaroni
- Grated Cheese
the pigskins, cover with boiling water and bring to boiling point; discard water and skins again. Place in pan with sufficient water to make the soup.
Grind the ham and garlic, fry until lightly browned, add tomatoes and boil a few minutes, then add some cleaned and minced broccoli and cook until it is half done. Season with pepper and salt, add the broth with pigskins and water as needed. As soon as it starts to boil, add macaroni and grated cheese. Cook until macaroni is tender. Serve hot.
Grind the ham and garlic, fry until lightly browned, add tomatoes and boil a few minutes, then add some cleaned and minced broccoli and cook until it is half done. Season with pepper and salt, add the broth with pigskins and water as needed. As soon as it starts to boil, add macaroni and grated cheese. Cook until macaroni is tender. Serve hot.
Submitted by Jun 3, 2009
15 min 30 min 45 min
15 min 30 min 45 min