Prep 5 mins
Cook 10 mins
A very quick and easy hot noodle soup from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time will differ if making your own noodles.
- 8 ounces egg noodles (storebought or Delicious Homemade Egg Noodles)
- 3 quarts beef stock, boiling
- celery (optional)
- onion (optional)
- Add noodles to boiling beef stock which may be seasoned with celery and onions, if desired.
- Cover and cook for approximately 9 minutes, or until noodles are done.