2handfuls fresh parsleyuncut plus a little more fresh parsley (minced)
Optional 1-2 parsley root
Optional Pepper to taste
Optional Salt to taste
1-2beef bouillon cubeslook below
12-14cupsof wateror beef broth if not using bouillon cubes plus a little more
2large 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.