Vermicelli Soup
- Shin of beef, cut in 3-4 pieces
- Meat or poultry trimmings
- Pepper
- Salt
- 1 large carrot, grated
- 1 head of celery
- 2 turnips
- 2 onions
- Bunch of pot herbs
- 1/2 can tomatoes or 3-4 ripe tomatoes, cut up
- 1/4 lb macaroni or vermicelli
Wash the pieces of beef clean and put it in a soup kettle with any meat our poultry trimmings such as necks, gizzards, livers or feet. Add a gallon of cold water. Season with pepper and salt. Add the vegetables, herbs and cut up tomatoes. Bring to a boil and skim well. Set aside to simmer for 5 hours or more, if the meat is not boiled from the bones. Strain and set aside and take a deep breath until the next day.
Take out all the fat and set it on the stove an hour before serving. When it boils, add either the macaroni or vermicelli. Boil for 15 minutes after putting it in. Serve.
Take out all the fat and set it on the stove an hour before serving. When it boils, add either the macaroni or vermicelli. Boil for 15 minutes after putting it in. Serve.
Submitted by Mar 29, 2010
15 min
30 min
45 min