Beef and Noodle Soup

One of mom's recipes; filling and flavorful. Now is the time I start pulling out all the "wintery" recipes; and this soup is perfect for fall and winter lunches or dinners. You will need 2 days to make this; weekends are the best time (at least in my home). I start the stock on Saturday evening so it has all night to marinate, add the rest of the ingredients and let it simmer slowly all day Sunday. Then, I know there's always food in the refrigerator during the week!

• Ready In: 49 hrs
• Serves: 8-10

Ingredients

• 3 1⁄2-4  lbs rump roast, cut into cubes
• 5  quarts  cold water
• 2  medium onions, peeled and left whole
• 5  celery ribs
• 2 -3  long carrots
• 3  bay leaves
• 1  teaspoon dried thyme
• 1⁄2 teaspoon  dried  sweet marjoram
• 8 -10  fresh parsley, stems tied with a string
• 6 -8  peppercorns
• 1 1⁄4 cups  peeled and chopped onions
• 1⁄4 lb dry pasta
• 1⁄2 large green bell pepper, chopped
• 1⁄2 large red bell pepper, chopped
• 1  cup  chopped fresh parsley
•  salt and pepper, to taste

Directions

1. Place the beef and water in a large soup pot and bring to a low boil.
2. Add the 2 whole onions, celery, carrots, bay leaves, thyme, marjoram, parsely stems, and peppercorns.
3. Simmer for 3-4 hours, adding more water, if necessary, to maintain the same level.
4. Don't use a cover, but watch the stock carefully; regularly skim off the fat that rises to the surface.
5. Let the stock cool and then refrigerate it, covered, overnight.
6. The next day, skim the congealed fat off the surface of the stock; discard the fat along with the vegetables.
7. Remove the fat from the meat; chop the beef into small pieces and set aside.
8. Strain the stock through a fine-mesh sieve into a large saucepan.
9. Add the chopped onions and bring to a boil; simmer until the onions are almost tender, about 10 minutes.
10. Then add the noodles and peppers; simmer until the noodles are tender, about 10 minutes or so.
11. (Taste a noodle to check if it's done.) Add the reserved chopped beef and chopped parsely; season with salt and pepper.
12. Bring the soup back to a boil; serve very hot.
13. **ForBeef, Mushroom, and Noodle Soup, remove the stems from 1/4-1/2 pound fresh, white button mushrooms and add the stems to the stock along with the whole onions, carrots, and celery.
14. Omit the bell peppers; slice the mushroom caps, sautee them in butter, and add them to the soup with the noodles.
15. **.