Eileen'S Tomato Noodle Soup

• 1 1/2 to 2 lb. chuck roast, with bone
• 2 celery stalks (with leaves)
• 1 large whole onion, studded with cloves
• 1 Tbsp. dried parsley
• 1 tsp. black pepper
• 1 Tbsp. dried pepper flakes
• 1 tsp. sugar
• salt to taste
• 1 or 2 large cans tomato juice
• 1 (8 oz.) pkg. Mrs. Weiss Kluski noodles

1. Place chuck in large soup pan with vegetables and seasonings. Cover with water; bring to boil, then reduce heat and cook 1 1/2 to 2 hours or until meat is very tender.
2. Add water occasionally if necessary.
3. Remove meat and shred.
4. Place meat back into broth, then add tomato juice and cook on low heat at least another hour. Prepare noodles per package.
5. Drain and add to soup about 1/2 hour before serving.
6. Flavor is best 2nd day.
7. May add more noodles if broth is flavorful.

chuck roast, celery stalks, onion, parsley, black pepper, pepper, sugar, salt, tomato juice, weiss kluski

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996896 (may not work)