McMoe's Beef Noodle Pot

Ingredients for 4 servings:

• 1 onion(s)
• 1 bay leaf
• 2 cloves
• 1 bunch of soup vegetables
• 1 kg lean roast beef or soup meat
• 1 tbsp black peppercorns
• some salt and pepper from the mill
• 500 g carrot(s)
• 750 g leek
• 200 g pasta (horn pasta)
• 1 bunch of parsley
• salt water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

variable

Pierce the onion and stud it with the bay leaf and cloves. Cut the soup vegetables into pieces. Bring the prepared ingredients, the meat, and the peppercorns to a boil in about two liters of salted water and simmer for about one and a half hours. Cut the carrots and leek into thick slices. Remove the meat from the broth. Pour the broth through a sieve and bring back to a boil. Then simmer the leek and carrots in it for about 10 minutes. The leek and carrots should still have some bite. Cook the noodles in salted water until al dente. Finely chop the parsley. Remove any fat and bones from the meat, if necessary, and dice them. Drain the noodles. Add the meat and noodles to the vegetables and bring to a boil briefly. Season the soup with salt and pepper and sprinkle with parsley. This noodle soup is quite versatile: I’ve also added peas and green beans. It’s also delicious with potatoes instead of noodles. Since my husband doesn’t like meat in soup, I use a lean roast beef.