Trim excess skin off tails, rinse with cold water. Put meat into large soup kettle fill with cold water; put at least 1-2 inches past meat surface.
Cook on high. Skim off foam (cooked blood) from surface several times. Cook 2 hours.
When done put on medium heat, then low heat.
Add onion and seasoning (salt, pepper, and a little garlic) to taste.
Add cut up tomatoes and juice, cook at low to medium heat Add celery and carrots.
Cook until tender (about 1 hour until vegetables are done).
Add salt, pepper to taste; Let stand to cool, and skim off fat from top of soup. Add some noodles to your bowl then pour in the soup. You should have 1 to 2 tails per bowl.
Optional - add a pinch of poultry seasoning.
This soup can be frozen.
Submitted by: Kathy Kopczynski.
