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+ servings

Baby Beef Noodle Soup

Baby beef noodle soup: savory, hot, light and soul enriching. All the qualities of chicken noodle, intensified.
5 from 1 vote
Prep Time 10 mins
Cook Time 2 hrs 10 mins
Course Appetizer
Servings 6 -8
Calories 476 kcal


  • 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: 2-3 laddlesSodium: 317mgSugar: 1.9gCholesterol: 186mgCalories: 476kcalSaturated Fat: 8.8gFat: 22.9gProtein: 54.7gCarbohydrates: 9.4g
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