Recipe by HeatherFeather
This recipe comes from "Authentic German Home Style Recipes" by Gini Youngkrantz. Posted by request.
Top Review by Derf
HeatherFeather, this is a great soup base, could be used for any beef based soup. I used three lovely beef marrow bones, I had the butcher cut crosswise for me. I made it last night, strained it and put it in the frige overnight, it jelled beautifully, took the fat off the top and instead of noodles, I added some barley, more carrots, cabbage, some spinach and a can of red kidney beans. We really enjoyed the cloves taste! Wonderful whole dinner soup!!and lots left for a couple of lunches. (And Toby the dog is having a great time with the bones!!) Thanks for sharing a recipe we will use often.
- 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 tomatoes, quartered
- 2 sprigs fresh parsley
- 1 teaspoon salt, to taste
- 1 cup fine egg noodles, uncooked
- white pepper
Directions See How It's Made
- 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.