Ingredients:
2 lbs soup bones with meat or 2 lbs oxtails, well washed
1 onions
1 dried bay leaves
3 whole cloves
5 cups cold water
2 stalks celery, diced
2 large carrots, peeled
1 tomatoes, quartered
2 sprigs fresh parsley
1 teaspoon salt, to taste
1 cup fine egg noodles, uncooked
salt
white pepper
Directions:
Make sure you have washed the soup bones well and they have a nice amount of meat on them.
Do not remove the skin from the onion, but wash it and pat dry.
Cut a slit into one side of the onion and stick the bay leaf into the slit.
Poke the whole cloves into the other side of the onion.
Combine all ingredients except noodles in a huge stockpot.
Bring to a boil, then lower heat and simmer 2 hours.
Set a huge bowl underneath a colander and strain soup through colander.
Save the meat and the carrots and discard the other boiling veggies.
Dice the carrots and cut any meat chunks into bite sized pieces, discarding any chunks of fat and the bones.
Set aside.
Return the broth to the stockpot along with the noodles and simmer until the noodles are tender and cooked through.
Return the carrots and the meat to the pot and season with a nice amount of salt and pepper, to taste.
Serve hot.
Servings: 4-6
Time preparation: 10 min.
Time total: 160 min.