This is one of my family’s favorite soups and this recipe was handed down from four generations that I know of… it’s title was beef soup but now with a twist…
I suspect that the spaghetti that ended up in the soup was because that’s what they had and the only one that’s ever changed it even a little is me … it is now called “Hangover Soup” and it made it into my family cookbook! ￼￼￼ This is a soup made for anytime and kids love it! ￼
It’s very flavorful and made with simple ingredients of beef chuck roast… tomatoes…and thin spaghetti and a small handful of rice￼ and then a wonderful jalapeño plopped on the top for a hangover or a bad head cold and it works! You might want to remember to cook it the day before because the morning of you’re not going to be scrambling around the kitchen making a pot of the soup￼!￼
( The recipe for the soup was never written down and was always handed down by word-of-mouth or watching so I had to break everything down into ingredients that people can follow and it is why you will find measurements in a soup bowl￼
2 lb chuck roast, cut into chunks (remove fat and anything undesirable)
1 large Spanish onion, diced
1 hand full of uncooked rice (about 1⁄4 cup)
1 lg soup bowl of uncooked spaghetti, break into 1 inch pieces (about 4 cups)
1-16 oz can diced tomatoes with juice
2 tsp salt
1 tsp black pepper
In a large soup pot, add 2 lg boxes of beef stock, add beef chunk’s and bring to a boil and skim the scum off the top.
Reduce the heat to a hard simmer add 2-tsp the salt and cover.
Simmer for 2 hours or until it pulls apart easily. Remove the roast from the broth and cut into small pieces.
Place the cooked roast into a medium pot or I use my cast iron frying pan, ￼add the cut up onion and cover with 3 cups of water add salt (to your
taste) and 1 tsp black pepper… cook until tender (watch it doesn’t loose your broth)
In the large pot of broth add the rice and tomatoes and simmer covered for 15 minutes. Add the spaghetti for the last 7-8 minutes
I like to eat the soup immediately so the pasta stays Al dente.￼
Put a scoop of the beef hash into a soup bowl and fill remaining with soup. Drop a jalapeno into the soup…
If the jalapeño is too spicy puncture and allow juice to float on the top… it’s mild that way or hot for us more adventurous types ￼￼
Serve with saltine ￼crackers and sweet iced tea
When I’m feeling ambitious I make fried hush puppy cornbread to go with the soup! It rocks the house! ￼￼
Kinda takes me home every time I eat it!!
After 20 years of working on this cookbook I have shared it with many friends and family but it still needs to go through another editing and none of the pictures have been added at this time… I am hopeful to have that done by the end of this year… in the meantime any other recipes I share with you I am happy to give you the recipe for… Enjoy ￼￼