German Beef Noodle Soup – Oma's Rindfleisch Nudelsuppe
Oma’s Beef Noodle Soup, with either egg noodles or small pasta shapes, is made using a homemade beef broth. Kids love it! Adults love it! And since it’s easy, I love it!
- Prep time
- 15 min
- Cook time
- 2 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2½ pounds beef roast, preferably with bone
- 3 – 4 carrots, scraped or peeled, large chunks
- Bottom end of celery and the top leaves
- 1 onion, quartered
- 2 teaspoons salt
- 1 teaspoon peppercorns
- 2 bay leaves
- 8 cups water
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 cup pasta shells (or noodles)
- Salt, pepper, fresh parsley, Maggi (optional)
Instructions
- 1
Trim away most of the fat from the roast, but keep the bones which add flavor to the soup.
- 2
Put meat, carrot chunks, bottom and leaves of celery, onion, salt, peppercorns, bay leaves, and water into a large soup pot.
- 3
Bring to boil. Cover and simmer 1½ hours or until the meat is tender.
- 4
Remove meat, cool, and cut into bite-sized pieces. Strain broth and return broth to pot.
- 5
Add chopped carrots and celery.
- 6
Bring to boil, cover, and simmer about 15 minutes.
- 7
Add pasta or noodles and cooked meat. Simmer until pasta or noodles are tender, according to package instructions, usually about 5 to 10 minutes.
- 8
Season with salt, pepper, and Maggi (optional).
- 9
Garnish with chopped parsley before serving.