Wednesday, 23 December 2009

Gramma Soup

for Anna♥

1 lb lean ground beef
2 packages dried vegetable soup mix - I always use the Knorr brand
salt and pepper
nutmeg to taste (but certainly at least a few shakes...this is what makes it taste and smell like Gramma Soup)
vermicelli noodles, broken into 1/2s or 1/3s
2 stalks celery, sliced
2 carrots, sliced
1 cube beef boullion

[If using celery and carrots, saute until there's only a little firmess left in 'em - no one likes crunchy soup.]

Fill large soup pot 2/3 with water.  Bring to a boil.
Crumble ground beef into boiling water (careful! it splashes and burns).
Add salt, pepper, and nutmeg, and allow to simmer for 15-20 minutes.

Add vegetables and soup mix.  Simmer. 

**At this point, you can freeze the broth in portioned containers for future uses...DO NOT freeze with the noodles already added. Believe me.  Eeww.**

Add vermicelli noodles.  For a full-sized batch of soup, I usually use the amount of noodles that fits between my thumb and first finger, broken in 1/2 so the noodles are less "slurpy"

Serve with Maggi liquid seasoning and (heavily) buttered fresh bread.


  1. Thanks, you're the best! Totally didn't expect to see it until sometime in January! Merry Christmas Heather!

  2. Dear Heather,
    Thank you for this recipe which I will be making one day soon. It sounds very Dutch. I will stock up on Maggi and Knorr first, but with joy, because these were key ingredients of all of my mum's soups.



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