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Old-World Tomato Soup Recipe

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This hearty soup has been in our family for four generations, and I've never seen another recipe like it. Each spoonful brings back memories.

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Old-World Tomato Soup Recipe

Prep: 25 min. Cook: 3 hours 10 min.

Yield: 16-20 Servings

25 190 215

Ingredients

3 quarts water
4 bone-in beef short ribs (2 pounds)
2 to 3 meaty soup bones, beef shanks or short ribs (about 2 pounds)
1 can (28 ounces) diced tomatoes, undrained
3 celery ribs, halved
1 large onion, quartered
1/2 cup chopped fresh parsley, divided
1 tablespoon salt
1-1/2 teaspoons pepper
4 carrots, cut into 1-inch pieces
2 parsnips, peeled and quartered
2 cups (16 ounces) sour cream
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg, optional
1 package (8 ounces) egg noodles, cooked and drained

Directions

In a large kettle, combine water, ribs, soup bones, tomatoes, celery, onion, 1/4 cup parsley, salt and pepper. Cover and simmer for 2 hours. Add carrots and parsnips; cover and simmer for 1 hour or until meat and vegetables are tender.
With a slotted spoon, remove meat, bones and vegetables. Strain broth and skim off fat; return all but 1 cup broth to kettle. Set reserved broth aside. Remove meat from the bones; dice and return to kettle. Discard celery and onion. Cut parsnips, carrots and tomatoes into 1/2-in. pieces and return to kettle. Add remaining parsley.
In a large bowl, combine the sour cream, flour, nutmeg if desired and reserved broth; stir into soup. Add noodles. Cook and stir until thickened and heated through (do not boil). Yield: 16-20 servings.

Nutritional Facts 1 serving (1 cup) equals 214 calories, 9 g fat (5 g saturated fat), 52 mg cholesterol, 449 mg sodium, 19 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Old-World Tomato Soup in Reminisce Extra October 1994, p49

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia

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