Friday, December 25, 2009

Grandpa's Homemade Tomato Soup



2 28-oz cans whole peeled tomatoes

1 28-oz can diced tomatoes
1 28-oz can crushed tomatoes (or tomato sauce) 
3-4 meaty pork hocks (Fresh –not smoked) or beef short ribs
Tone’s Pickling spice (remove cloves)
1 med onion, diced
½ tsp garlic powder
1 tsp black pepper
1 tsp salt
2 pkg cooked wide egg noodles 
*Needed: two tea balls – found at most kitchen stores
Wash meat and put in large pot. Cover with water and bring to a boil. Fill half of each tea ball with pickling spice (make sure you’ve removed the whole cloves or soup will end up being too sweet). Add tea balls to the meat & water. Use blender or food processor to chop tomatoes. Add to the pot along with diced onion. Add salt and pepper to taste, but start with measurements above. Bring to a rolling boil, skimming off foam as it appears. (Foam is actually the acid from the tomatoes and can cause your soup to be bitter if you don’t take it off.) Reduce heat and let simmer for 3-4 hours, skimming foam as needed. Serve with egg noodles.

Meat can be removed from bones and eaten in the soup or by itself with some prepared yellow mustard.
And never, ever, ever, ever serve this soup with crackers! It’s a sacrilege to even think about eating this soup with nasty soggy crackers!! Same goes for grilled cheese.

This is one of those recipes that may take some getting used to, but it’s been served in our family for four generations and one that many have come to love over the years.

2 comments:

  1. To anyone out there who may be wondering if this is a worthwhile recipe to grab - I'm telling you right now. You'll be sorry if you don't. I've had this dish several times at Melly's house during the last 30 years and it brings me sheer joy and comfort every time.

    Thanks, Mel for posting it.

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