Oxtail Soup with Fava Beans

• 1/2 pound (225 g) fine egg noodles
• 6 cups (1.5 l) Oxtail Stock
• 1 pound (450 g) baby carrots, trimmed, peeled, blanched for 2 minutes, and plunged into a bowl of ice water
• 3/4 pound (360 g) pearl onions, blanched for 1 minute, run under cold water, and peeled
• 2 cups (300 g) bite-sized pieces cooked oxtail meat (reserved from making stock)
• 2 3/4 pounds (1.25 kg) fava beans, shelled, blanched for 2 minutes, run under cold water, and popped out of tough outer skins, or 10 ounces (300 g) frozen lima beans, defrosted in a sieve under warm running water and drained (1 1/2 cups)
• 2 teaspoons kosher salt
• Freshly ground black pepper, to taste

1. Bring a large pot of salted water to a boil.
2. Add the noodles and cook for 4 to 5 minutes.
3. Drain and reserve.
4. In a medium saucepan, bring the stock to a boil.
5. Stir in the carrots and onions.
6. Return to a boil.
7. Lower the heat and simmer for 8 minutes.
8. Stir in the meat, fava or lima beans, salt, and pepper to taste.
9. Add the noodles.
10. Heat through and serve.

egg noodles, stock, baby carrots, pearl onions, fava beans, kosher salt, freshly ground black pepper

Taken from www.cookstr.com/recipes/oxtail-soup-with-fava-beans (may not work)