Grammie’s Noodle Soup

Grammie’s Noodle Soup
Contributor
Grammie’s Noodle Soup
QVC

Grammie’s Noodle Soup

If you have a leftover ham bone in the freezer, you can use it and speed up the cooking time to just 45 minutes. If you have the time to cook the broth from the hocks, however, that’s best. The flavor the hocks impart is just incredible. Recipe courtesy of David Venable, host of QVC's cooking show In the Kitchen with David.

10
Servings
317
Calories Per Serving
Deliver Ingredients

Ingredients

For the ham stock:

  • 2½ Pounds smoked ham hocks
  • 6 quarts water
  • 1 large onion, chopped
  • 2 carrots, cut into 1/2-inch pieces
  • 3 celery stalks, cut into 1/2-inch pieces
  • 4 large cloves garlic, crushed
  • 1 Teaspoon salt
  • 1 Teaspoon ground black pepper
  • 2 dried bay leaves
  • 2 Tablespoons dried parsley flakes
  • 1 Teaspoon dried thyme
  • 3 whole cloves

For the noodles:

  • 1½ Cup flour, plus more for rolling
  • 2 large eggs
  • 2 Teaspoons salt
  • 6-8 Teaspoons water

For the soup:

  • 1 Cup chopped onion
  • 1 Cup chopped celery
  • 1 Cup chopped carrots
  • Salt and freshly ground black pepper
  • 2 Tablespoons dried parsley
  • 8 Ounces cooked ham, cut into 1/4-inch cubes

Directions

For the ham stock:

Place the ham hocks and water in a large stockpot and bring to a boil. Skim any foam that rises to the top of the water.

Add the onion, carrots, celery, garlic, salt, pepper, bay leaves, parsley, thyme, and cloves to the pot. Reduce the heat to medium-low and simmer, until the ham hocks are tender, about 2 hours.

Pour the ham stock through a fine-mesh colander into a large bowl. Reserve the hocks and discard the remaining cooked ingredients. Pour the stock back into the stockpot.

Remove the skin from the ham hocks and discard. Next, pull the cooked meat from the bones and cut into ¼-inch cubes and set aside.

For the noodles:

Combine the flour, egg, and salt in a medium bowl and mix well, with clean hands, until crumbly. Add the water by the teaspoon until you're able to mold the dough into a ball. (Add more flour if the dough becomes too wet.)

Spread a generous amount of the flour on a flat surface and place the dough on top. Coat a rolling pin with more flour and roll out the dough, flipping it often to prevent sticking, until it's about ⅛-inch thick.

Loosely fold the dough in half and use a knife to cut it into ½-inch strips. Carefully unfold the noodles and then cut the strips into ½-inch squares. Place the squares onto a large cutting board and let them dry, about 2 hours, or until brittle.

For the soup:

Bring the ham stock to a boil, and then reduce the heat to medium. Add the chopped onions, celery, carrots, dried parsley, reserved ham hock meat, and the pre-cooked ham cubes and cook for 15 minutes. Gently add in the noodles. Reduce the heat to medium-low and cook until the noodles are soft, but not mushy, about 20 minutes. Season the soup with salt and black pepper.

Nutritional Facts

Total Fat
9g
13%
Sugar
3g
3%
Saturated Fat
3g
13%
Cholesterol
112mg
37%
Carbohydrate, by difference
21g
16%
Protein
37g
80%
Vitamin A, RAE
29µg
4%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
49µg
54%
Calcium, Ca
95mg
10%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Folate, total
30µg
8%
Iron, Fe
5mg
28%
Magnesium, Mg
65mg
20%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
538mg
77%
Riboflavin
1mg
91%
Selenium, Se
63µg
100%
Sodium, Na
1920mg
100%
Thiamin
1mg
91%
Water
163g
6%
Zinc, Zn
5mg
63%

Noodle Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Noodle Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.