Jeannine Nena’s Ham Hock Soup

Ham hocks
3 carrots
5 potatoes
1 onion
1 bunch watercress
1 bunch Chinese parsley
1 can diced tomato
1 can tomato paste

Boil ham hocks 3-4 hours with garlic, salt & pepper to taste with water just above the ham hocks. Bring to a rolling boil then simmer with the lid on. Every hour and a half skim off the oil and replace the water to above the ham hocks.

In a separate pot cook the macaroni drain and put aside.

At about 3 and a 1/2 hours add onions, potatoes and carrots to the ham hocks. Add the watercress, Chinese parsley and cooked macaroni and simmer for 10 more minutes.

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