German Beef Soup (rindfleischsuppe)

Total Time: 2 hrs 40 mins Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 2 lbs soup bones with meat or 2 lbs oxtails, well washed
• 1 onion
• 1 dried bay leaf
• 3 whole cloves
• 5 cups cold water
• 2 stalks celery, diced
• 2 large carrots, peeled
• 1 tomato, quartered
• 2 sprigs fresh parsley
• 1 teaspoon salt, to taste
• 1 cup fine egg noodles, uncooked
• salt
• pepper

Recipe

• 1 make sure you have washed the soup bones well and they have a nice amount of meat on them.
• 2 do not remove the skin from the onion, but wash it and pat dry.
• 3 cut a slit into one side of the onion and stick the bay leaf into the slit.
• 4 poke the whole cloves into the other side of the onion.
• 5 combine all ingredients except noodles in a huge stockpot.
• 6 bring to a boil, then lower heat and simmer 2 hours.
• 7 set a huge bowl underneath a colander and strain soup through colander.
• 8 save the meat and the carrots and discard the other boiling veggies.
• 9 dice the carrots and cut any meat chunks into bite sized pieces, discarding any chunks of fat and the bones.
• 10 set aside.
• 11 return the broth to the stockpot along with the noodles and simmer until the noodles are tender and cooked through.
• 12 return the carrots and the meat to the pot and season with a nice amount of salt and pepper, to taste.
• 13 serve hot.