Macaroni Soup.
A dish made with clear soup.
contains gluten
Ingredients
US
Metric
- 1-1/2 pints of clear soup
- 4 sticks of macaroni
- 1 teaspoonful of salt
Steps
- Break the macaroni into small pieces and throw it into one quart of boiling water containing the teaspoonful of salt. Let it boil for twenty-five minutes with the cover off the stewpan. Drain off the water and add the macaroni to the hot stock. Cover, and cook for ten or fifteen minutes, being careful to have the soup only bubble at one side. It may require a little more salt and pepper.
- Vermicelli and any of the smaller forms of Italian paste may be added to the clear stock and cooked gently for about twenty minutes.
Nutrition (estimated, per serving)
| Calories | 400 |
|---|---|
| Protein | 14.5 g |
| Fat | 1.6 g |
| Carbs | 80.3 g |
| Fiber | 5.2 g |
| Sodium | 827 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States