Recipes > Soup > Noodle Soup

Noodle Soup


  • piece of meat off the neck, about 2 1/2 pounds
  • 3 quarts of water
  • 1 onion
  • 1 celery root
  • 2 carrots
  • 1 large potato
  • some parsley
  • 3 tomatoes
  • giblets of poultry


For six persons, select a piece of meat off the neck; add water, onion, celery root, carrots, potato, parsley, tomatoes and the giblets of poultry. Cook in a closely covered kettle, letting the soup simmer for four or five hours. Remove every bit of scum that rises. Strain; add salt and remove every particle of fat; put in noodles; boil about five minutes and serve at once. If allowed to stand it will become thick.


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The International Jewish Cook Book (1919).

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