Summary

Ingredients

• 1 onion (s)
• 1 bay leaf
• 2 clove (s)
• 1 bunch soup greens
• 1 kg roast beef, lean or soup meat
• 1 tablespoon black peppercorns
• some salt and pepper from the mill
• 500 g carrot (s)
• 750 g leek
• 200 g noodles (croissant noodles)
• 1 bunch parsley
• Salt water

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Instructions

1. Pierce the onion and lard it with the bay leaf and cloves. Cut the soup greens into pieces. Bring the prepared ingredients, meat and peppercorns to the boil in about two liters of salted water and cook for about an hour and a half.
2. Cut the carrots and leek into thick slices. Remove the meat from the broth. Pour the broth through a sieve and bring to the boil again. Then let the leek and carrots cook in it for about 10 minutes. The leeks and carrots should still have some bite.
3. Cook the noodles in salted water until they are al dente. Finely chop the parsley. Possibly remove the meat from the fat and bones and dice. Drain the pasta. Add the meat and pasta to the vegetables, bring to the boil briefly. Season the soup with salt and pepper and sprinkle with parsley.
4. This noodle soup can be varied: I already had peas and green beans with me. Also tastes good with potatoes instead of pasta. Since my husband doesn`t like soup meat, I have a lean roast beef.