Provincetown Portuguese Cookbook

Soups Sopas     Calde Verde | Tillie's Kale Soup | Edith's Kale Soup | Holly's Kale Soup | Jane's Kale Soup | Dot and Bill'S Kale Soup | Lenny's Portuguese Soup | Portuguese Soup-The Moors Restaurant | Corn Chowder | Mussel Chowder Or How Paris Changed Chowder | Fish Chowder | Real New England Clam Chowder | Macaroni Soup | Squid Stew | Squid and White Bean Soup | Portuguese Kale Soup

Macaroni Soup Roberta Sawyer McKay Roberta McKay and her sister Edie Roderick are both excellent cooks. Their grandfather, Carlos Avila, was a boy of 14 when he came to America from the Azores. He had been sent to the store by his mother to buy some potatoes. Instead, he got on a fishing boat, eventually arriving in New Bedford. He never returned to the land of his birth. Carlos continued fishing and made enough money to eventually bring all of his brothers and sisters to America. One day, Carlos came to Provincetown on a fishing trip from New Bedford. He fell in love with the town. He also fell in love with his landlady's daughter Mary, whom he married. Together they lived in her parents house at 165 Bradford Street for the rest of their lives. This soup is a favorite with Roberta's son-in-law Dwight Russell.   1 1/2 lbs. chuck or stew meat 1 large onion 1 cup dried elbow macaroni 1 can 15 oz. chick peas (optional) 1/2 cup catsup or to taste   Cut the meat into bite-sized pieces and add water and onion to cover. Cook until meat is almost tender. Add macaroni and catsup and cook until the macaroni is done. Add the chick peas and heat until warm. Serves 4.