Baden noodle soup

Ingredients for 4 servings:

• 300 g soup meat, or very noble: Tafelspitz
• n. B. marrow bone
• 3 carrots, peeled
• ½ celery root, cut into large pieces
• a few stalks of lovage / Maggi herb
• 150 g noodles (soup noodles)
• some nutmeg, grated
• 1 pinch(s) of pepper
• e.g. broth, instant cubes
• n. B. Maggi

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Sear the meat on all sides in a large pot. Add the bones and fill with water. Simmer for half an hour and then add the carrots, celery, and lovage. Simmer for at least 10 minutes, or until the vegetables are tender. Then cook the pasta in salted water and drain. In the meantime, remove the meat, carrots, celery, bones, and lovage from the broth. Allow the meat, carrots, and celery to cool slightly, then dice or slice them. Add the pasta to the broth, season to taste, and only bring back to a boil if it’s too cold. Add the meat, carrots, and celery to the soup or serve in separate bowls so everyone can help themselves to what they want. This quantity is for a main course. For a starter, I recommend half the quantity.