My grandmother used to make this with left-over roast beef. We always make it when the weather is cold and wet. It smells wonderful when you come in from the cold.
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- 1Brown the meat in small batches.
- 2Add the beef broth, tomatoes, and 1 can of water.
- 3Add the spices.
- 4Bring to a boil, then let simmer. If you're in a hurry - 30 minutes. If you have time, 1 to 1 1/2 hours. It just tastes better the longer it cooks.
- 5Add salt and pepper to taste.
- 6Bring back to a boil and noodles (as many as you like in your soup.).
- 7*NOTE - you can use almost any tomato - crushed, petit diced, whole. Sometimes I add some tomato paste to thicken it a bit, sometimes some tomato sauce. It just depends on what you like.
- 8This also freezes well - the meat becomes VERY tender. I freeze it without the noodles, then cook them in it after it's thawed. I always have at least one container of this in the freezer.
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Nutritional Facts for Noodle Soup (Tomato Beef)
Serving Size: 1 (275 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 463.3
- Calories from Fat 274
- Total Fat 30.5 g
- Saturated Fat 11.6 g
- Cholesterol 119.0 mg
- Sodium 1272.5 mg
- Total Carbohydrate 13.0 g
- Dietary Fiber 2.9 g
- Sugars 7.4 g
- Protein 34.4 g