Baby beef noodle soup: savory, hot, light and soul enriching. All the qualities of chicken noodle, intensified.
- 1 pound (baby) beef chuck with fat (or veal)
- 2 carrots (medium, peeled, diced)
- 2 celery stalks (or 1–2 celery roots)
- 1 onion (medium, peeled, cut in half)
- 2 handfuls fresh parsley (uncut) plus a little more fresh parsley (minced)
- (Optional) 1-2 parsley root
- (Optional) Pepper to taste
- (Optional) Salt to taste
- 1–2 beef bouillon cubes (look below)
- 12–14 cups of water (or beef broth if not using bouillon cubes) plus a little more
- 2 large handfuls thin soup noodles
- Place beef chuck in a large pot. Add carots, celery sticks (or roots), onion, fresh parsley and (optionally) parsley root, salt and pepper. Add bouillon cube(s) and cover with water. (If using beef broth instead of water don’t use bouillon cubes.) Bring to a boil on high.
- Bring temperature to low and continue simmering around 2 hours. Add a little water at a time as necessary throughout to replenish evaporated liquid.
- Take the meat out. Cut it away from the bone and remaining fat, then dice. Set aside.
- Take out the celery root, onion, parsley, and parsley root. Discard.
- Return the diced meat back into the soup. Add soup noodles. Let simmer 5-10 minutes. Garnish with fresh parsley.
- Serving Size: 2-3 laddles
- Calories: 476
- Sugar: 1.9g
- Sodium: 317mg
- Fat: 22.9g
- Saturated Fat: 8.8g
- Carbohydrates: 9.4g
- Protein: 54.7
- Cholesterol: 186mg
Keywords: baby beef soup, beef stew, beef noodle soup