Mike's Traditional Old Sober Soup

• 4 lb Beef Chuck Tender Roast cut in 1/2" cubes
• 4 box 32 oz Beef Broth with sodium - reserve 1 box
• 1 box Spaghetti Noodles
• 1/3 cup Fresh Chives chopped + reserves
• 1 tbsp Cracked Black Pepper
• 3 tsp Louisiana Hot Sauce
• 2 tbsp Fresh Garlic
• 1 tsp Onion Powder
• 1 tsp Worcestershire Sauce
• 1 tbsp Cajun Seasoning
• 1 tsp Soy Sauce
• 1 tsp Oregano
• 1 tbsp Dried Parsley
• 1 tsp Red Pepper Flakes
• 8 Boiled Eggs halved
• 1 cup Sliced Fresh Chives
• 4 large Styrofoam Cups
• 8 Chopsticks

1. Chop beef chuck or prime rib into 1" bite sized cubes trim any fat and chop your chives.
2. Place all ingredients - except for 1 of your 4 boxes of broth, your noodles and anything listed as sides/garnishments - in a large pot.
3. Simmer covered for 1 1/2 hours or, until meat is melt in your mouth tender, if using raw chuck.
4. After 1 1/2 hours, I'll add some additional crispy chive ends for soup body and texture.
5. Boil your eggs.
6. Using older eggs they're easier to peel bring your eggs and water to a rapid boil.
7. Once at a full boil, turn off heat and allow eggs to sit with lid on for 18 minutes.
8. Arrest the cooking process by placing your eggs in an ice bath immediately.
9. In a seperate pot, bring water as needed, 1 tsp salt and a small splash of oil to a boil.
10. Place noodles in your simmering pot and boil al dente - as per manufactures directions.
11. Drain your noodles.
12. Do not rinse noodles.
13. Taste test your broth at this point and see if you'd like to add additional hot sauce, pepper, garlic, soy sauce or Cajun Seasoning.
14. For the record, let it be said that I don't quite get the Ketchup garnishment part of this recipe but, to each his own!
15. Enjoy!

cubes, noodles, fresh chives, pepper, hot sauce, garlic, onion, worcestershire sauce, cajun seasoning, soy sauce, oregano, parsley, red pepper, eggs, fresh chives, styrofoam

Taken from cookpad.com/us/recipes/340687-mikes-traditional-old-sober-soup (may not work)