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Old-World Tomato Soup

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.

16-20 ServingsPrep: 25 min. Cook: 3 hours 10 min.

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.

2 of 2

Old-World Tomato Soup (continued)

Directions (continued)

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.

Nutrition 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.