Old World Tomato Soup

Prep : 25 minutes        Cook : 3 hours Makes 16 servings 

3           quarts water 
4          bone-in beef short ribs (2 pounds)
2 to 3   meaty soup bones (beef shanks or short ribs , about 2 pounds)
1          can (28 ounces) diced tomatoes , undrained
3          celery ribs , halved
1          large onion , quartered 
1/2       cup chopped fresh parsley , divided 
1          tablespoon salt
1-1/2    teaspoons pepper 
4          carrots , cut into 3-inch pieces 
2          parsnips , peeled and quartered 
2          cups (16 ounces) sour cream 
1/2       cup all-purpose flour 
1/2       teaspoon ground nutmeg , optional
1         package (8 ounces) egg noodles , cooked and drained 

1 . In a large kettle , combine the water , ribs , soup bones , tomatoes , celery , onion , 1/4 cup parsley , salt and pepper . Slowly bring to a boil , about 30 minutes . Cover and simmer for 2 hours . Add carrots and parsnips ; cover and simmer for 1 hour or until meat is tender .

2 . With a slotted spoon , remove meat , bones and vegetables . Strain broth and skim off fat ; return all but 1 cup broth to kettle . Set reserved broth to kettle . Remove meat from the bones ; dice and return to kettle . Discard celery and onion . Cut parsnips , carrots and tomatoes into 1/2-inch pieces and return to kettle . Add remaining parsley . 

3 . In a large bowl , combine the sour cream , flour , nutmeg and reserved broth ; stir into soup . Add noodles . Cook and stir until thickened and heated through (do not boil) .

Heart healthy