Heritage recipes for Heritage Classic day

Yesterday we visited Adrian's dad in Fort Macleod. With my thoughts towards recipes, I asked him if he had any of Oma's old recipes, and he did! Opa gave them to me. Lots of old recipes written on scraps of paper, recipe cards, even one on a serviette :)

I didn't find the cake recipe I was looking for, but lots of great recipes I remember from more than 14 years ago before Oma passed away.

Today for the Heritage Classic hockey game, I have made Oma's special Tomato soup, which didn't use any of my key ingredients up in the soup, however, I have defrosted the hamburger and hotdog bums to eat beside the soup! 2 more ingredients off the list!

This soup is not in any cook book, it was first made by Oma more than 40 years ago. The recipe goes like this:

1 large pot
8 cups or so water
1 large can of tomato juice
1 pound burger
1 egg
bread crumbs
spices
a few splashes of Worchestershire sauce
1 onion
2 cups chopped celery
2 cups chopped carrot
1-2 leeks (optional)
1 package lipton chicken noodle soup
1-2 handfuls of long grain rice
3-4 tbsps fresh or 2 tbsp dried parsley

1. Fill your dutch oven or large soup pot with 8 cups water, I don't measure, but fill the pot about 1/3 up. Bring to boil, while it is heating proceed to step 2.
2. Mix burger (can be all beef, or 1/2 ground pork and 1/2 beef) with egg, breadcrumbs, spices of your choosing (I use salt, pepper and onion powder, or sometimes just montreal steak spice) Worchestershire sauce, together. form into small 1 inch sized balls and drop into boiling water as you roll.
3. When all balls are in the water and it comes up to a rolling boil, add the can of tomato juice and bring to a boil again.
4. Add the vegetables and bring to a boil for 15 minutes.
5. Add the soup mix, parsley, and the rice and boil for 7 minutes on a bit lower heat or the rice burns to the bottom of the pot, remove from heat, put on the lid and let it sit for 10 minutes.

You can either eat right away, or as I usually do, make in the morning on a cold weekend, cool and serve for supper. Soup usually tastes better on the second heating anyway!

Bon Appetit!