Put the leg slices on top with cold, lightly salted water, bring to the boil and then cover and simmer on the lowest level for 1.5 - 2 hours until the meat is soft.
Remove the meat, let it cool down a bit, then remove it from the bone, remove the tendons, cut the meat into small pieces and put it back in the soup.
Wash, clean and chop the soup vegetables (for us this includes a piece of celeriac, two carrots, two small leek sticks and a bunch of parsley): carrots and celery into cubes about centimeters in size, possibly even smaller, leeks into slices about the same width, parsley Pluck and chop a little, tie the stalks separately with kitchen twine and add everything to the soup.
Peel the onions and cut into fine strips with the fiber, not across them, there would be rings or half rings - in principle it doesn`t matter, but I think it`s nicer that way, cut garlic into fine slices and add everything to the soup. Adding the soup cube is not absolutely necessary, but we like it better that way.
After another 20 minutes, remove the parsley stalks and add the pasta. I do it so that at this moment I add a little more water if the total amount seems too little, because the pasta still absorbs water. Depending on the instructions on the package, let the noodles simmer until they are cooked but still firm to the bite. Season with salt and pepper - and put it on the table!
We often had this soup as a Saturday meal, with or after fresh sheet cake!
Of course, you could skim off the foam when cooking the meat, cook a browned onion with the skin, and cook all the ingredients such as vegetables and noodles separately so that the soup stays clear. Everyone who wants this is cordially invited. We like this soup exactly as I described it above, rustic and strong, and I hope you will taste it just as much.
Incidentally, I make mom`s chicken soup in a similar way, with rice instead of noodles and with soup chicken instead of leg slices.
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