Old-World Tomato Soup

• 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).

water, tomatoes, celery, onion, fresh parsley, salt, pepper, carrots, parsnips, sour cream, allpurpose, ground nutmeg, egg noodles

Taken from www.tasteofhome.com/recipes/old-world-tomato-soup/ (may not work)