This is one of the variations of my most common lunch recipe when I need something quick, easy, and nutritious.
1 quart canned pork broth (or 4 cups pork broth) from shanks or soup bones
~ 16/18 ounces of noodles to boiling broth
~ 1/2 cup frozen “uncrackled” cracklings (cracklings from lard making that aren’t cooked crisp)
When noodles are tender, mix in:
~ 1/4 cup cheddar cheese
salt and pepper to taste
Served along side is CGF mixed garden lettuce with CGF homemade bacon bits sprinkled on top