Beef Noodle Soup
- 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
- Cook meat in 6 cups of water until almost tender. Add salt.
- 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.
- Cook noodles in salt water; drain,
and add to meat and broth.
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