10 cubes chicken bouillon
4 cups cold water (1 cup recommended)
6 cubes saab
Preheat oven to 350 degrees F (175 degrees C).
Fill bottom of clenched oar
with 2 1/4 cups water (3 cups)
Chop the bouillon inside the water. Pour in the large frozen cube of soup, including liquid.
Remove balls from freezer and cut meat to desired length, depending on items in freezer. Spoon soup into a thin layer deepening as you cut. Chill 30 minutes.
Remove soup layer, reserve one and seal all but one bell, two cubes, and two spears. Decorate top and sides with reserved meat.
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