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Old-World Tomato Soup

Total Time

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


16-20 servings

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.


  • 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 sour cream
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg, optional
  • 1 package (8 ounces) egg noodles, cooked and drained


  1. 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.
  2. 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.
  3. 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).

Nutrition Facts

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

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