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
- 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.
- Add water occasionally if necessary.
- Remove meat and shred.
- Place meat back into broth, then add tomato juice and cook on low heat at least another hour. Prepare noodles per package.
- Drain and add to soup about 1/2 hour before serving.
- Flavor is best 2nd day.
- 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)