2 hrs 40 mins
2 hrs 30 mins
This recipe comes from "Authentic German Home Style Recipes" by Gini Youngkrantz. Posted by request.
My Private Note
Units: US | Metric
- 1Make sure you have washed the soup bones well and they have a nice amount of meat on them.
- 2Do not remove the skin from the onion, but wash it and pat dry.
- 3Cut a slit into one side of the onion and stick the bay leaf into the slit.
- 4Poke the whole cloves into the other side of the onion.
- 5Combine all ingredients except noodles in a huge stockpot.
- 6Bring to a boil, then lower heat and simmer 2 hours.
- 7Set a huge bowl underneath a colander and strain soup through colander.
- 8Save the meat and the carrots and discard the other boiling veggies.
- 9Dice the carrots and cut any meat chunks into bite sized pieces, discarding any chunks of fat and the bones.
- 10Set aside.
- 11Return the broth to the stockpot along with the noodles and simmer until the noodles are tender and cooked through.
- 12Return the carrots and the meat to the pot and season with a nice amount of salt and pepper, to taste.
- 13Serve hot.
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Nutritional Facts for German Beef Soup (Rindfleischsuppe)
Serving Size: 1 (298 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 149.5
- Calories from Fat 24
- Total Fat 2.7 g
- Saturated Fat 0.7 g
- Cholesterol 7.9 mg
- Sodium 638.5 mg
- Total Carbohydrate 33.5 g
- Dietary Fiber 8.9 g
- Sugars 4.1 g
- Protein 4.2 g
The following items or measurements are not included:
soup bones with meat