The Hangover Soup

The Hangover Soup

This soup recipe, which has been passed down through four generations that I am aware of, is a family favorite. The dish was called beef soup, but there was a twist.
My suspicion is that the spaghetti that found its way into the soup was a result of their stock, and I’m the only one who’s ever made any slight modifications. It has since been renamed “Hangover Soup” and is included in my family cookbook! Kids adore this soup, which is perfect for any time of day!


  1. Cut into slices a 2-pound chuck roast (remove fat and everything unwanted)
  2. One large chopped Spanish onion
  3. one hand’s worth of raw rice (about 1/4 cup)
  4. One large soup bowl of raw spaghett
  5. perhaps four cups, broken into one-inch pieces.
  6. Chopped tomatoes with liquid, 1–16 oz can
  7. Two teaspoons of salt
  8. One teaspoon of black pepper


  1. In a large soup pot, add 2 lg boxes of beef stock, add beef chunk’s and bring to a boil and skim the scum off the top.
  2. Reduce the heat to a hard simmer add 2-tsp the salt and cover.
  3. Simmer for 2 hours or until it pulls apart easily. Remove the roast from the broth and cut into small pieces.
Beef Hash
  1. Place the cooked roast into a medium pot or I use my cast iron frying pan, add the cut up onion and cover with 3 cups of water add salt (to your
  2. taste) and 1 tsp black pepper… cook until tender (watch it doesn’t loose your broth)
  3. In the large pot of broth add the rice and tomatoes and simmer covered for 15 minutes. Add the spaghetti for the last 7-8 minutes
  4. I like to eat the soup immediately so the pasta stays Al dente.
  5. Put a scoop of the beef hash into a soup bowl and fill remaining with soup. Drop a jalapeno into the soup…
  6. If the jalapeño is too spicy puncture and allow juice to float on the top… it’s mild that way or hot for us more adventurous types,
  7. Serve with saltine crackers and sweet iced tea

Recipe Akiryadapted from: Bekiryayan


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