Vermicelli or Spaghetti Soup
- Vermicelli or spaghetti
- Salted water
- Boiling stock
Break the vermicelli or spaghetti into inch lengths, and cook tender and clear in boiling salted water. Drain this off; spread the vermicelli upon a dish and allow it to get almost cold, when drop into a quart of boiling stock; let it just boil again, and serve like a rascal with a smile on your face. The pipe macaroni may be used in like manner, cut into quarter-inch lengths after it is cooked.
Submitted by Jun 12, 2009
15 min
30 min
45 min