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Beef Noodle Soup

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  • 1 pound soup meat
  • 1 medium-size onion
  • 1 bay leaf
  • 8 whole peppercorns
  • 6 sprigs parsley
  • 1 tablespoon salt
  • 1/4 pound dry egg noodles


  1. Cook meat in 6 cups of water until almost tender. Add salt.
  2. Put onion, peppercorns and bay leaf in a spice holder or tie in a bag. Add to meat and cook 30 minutes longer, adding water as necessary. Remove spices.
  3. Cook noodles in salt water; drain, and add to meat and broth.

Serves 4.