"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Hamburg Soup Recipe

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This recipe for Hamburg Soup, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Potvin
Added: Monday, April 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. ground beef, browned
4-6 onions, finely chopped
2 cans cream of celery soup
6 cups tomato juice
6 beef bouillon cubes
6 cups water
3 cups sliced carrots
3-4 cups sliced celery (with some of the leaves)
1/4 cup uncooked white rice
1 T sugar
2 large bay leaves
1 tsp marjoram
1 12oz can corn, drained

Directions:
Directions:
Put in an 8 quart pot. Cover and simmer 60 minutes.

Serves 8

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
There is a lot of prep time in the cutting of the vegetables...but it is oh so worth it. A wonderful soup to have as dinner with some crusty bread.

 

 

 

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