|Place beef in a large soup pot with water to cover, bring to boil and simmer for 1 hour, adding water throughout cooking, if needed. |
Remove from heat and cool slightly.
Remove bones, dice meat, and skim fat from broth.
Add tomatoes, celery, onion, potato and carrots to the broth. Season with salt and pepper. Continue cooking 30-45 minutes, until vegetables are tender.
Add a handful of noodles, depending on amount of soup and cook until al dente.
Garnish with parsley. Serve with crackers or crusty bread.
|Prep Time: 1 hour|
Cook Time: 1 hour
|-||1 pound plate boiling beef or short ribs|
|-||1 can tomatoes, crushed (large can)|
|-||1 cup celery, chopped|
|-||1 onion, chopped|
|-||3 potatoes, cubed|
|-||1 carrot, sliced|
|-|| salt and pepper, to taste|
|-||1 cup egg noodles|
|-||2 tablespoons parsley|