"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Sunday Soup Recipe

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This recipe for Sunday Soup, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Friday, August 21, 2009


1 pot of coffee, sugar and cream to taste.
1 pkg each of Honig Spring Vegetable and Chicken Noodle Soup Mix
1 "bundle" of Honig Medium Noodles
1 lb of medium Ground Beef
1 Egg
1/2 cup Bread Crumbs
8 Cups of Water
2 Carrots
2 stalks of Celery

it should only take about a 1/2 hour to have hot, tasty soup!

Start coffee.
In a large soup pan, add 8 cups of water over high heat.
While water is heating, take ground beef, add salt to taste, bread crumbs and an egg. Mix well. Form into small meat balls. Once water boils, add meat balls.
Clean and chop carrots and celery into thin slices.
Once meat balls have all cooked sufficently so that they float to the top, add vegetables. Bring back to a boil.
Add Honig Spring Vegetable and Chicken Noodle Soup mixes. Stir.
Take one bundle of noodles and break up by crushing in your hands and add to soup.
Reduce heat and simmer for about 15 minutes.
Pour yourself a coffee, add sugar and cream to taste. Sit at Kitchen Table and enjoy 15 minutes of peace with your cup of coffee. Whenever someone enters the Kitchen, quickly get up and stir the soup so they will think you are busy and go away! When soup is done, you may float a single piece of bread on top to soak up some of the fat from the meatballs, remove bread before serving.
Serve with buttered buns.
Serves 6 to 8.
If more people stop by, add an extra cup of water and give them smaller spoons to eat with! To prevent fishing (going into the pot just to get the meatballs) keep the ladle by your bowl. If you have leftovers, add water when reheating as it will thicken when it is cooled.




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