Old World Tomato Soup

Prep : 25 minutes ... Cook : 3 hours ... Makes 16  servings

3 ..........................quarts water
4 ..........................bone-in beef short ribs (2 pounds)
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 ..........................teaspoon salt
1-1/2 ...................teaspoon pepper
4 ..........................carrots , cut into 1-inch pieces
2 ..........................parnips , peeled and quartered
2 ..........................cups (16 ounces) sour cream
1/2 .......................cup all-purpose flour
1/2 .......................teaspoon 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 parnips ; cover  and simmer 1 hour or until meat  and vegetables are 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 aside  . Remove  meat from the bones , diced  and return to kettle . Discard celery and onion . Cut parnips , 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  if desired  and reserved broth  ; stir into soup . Add noodles  . Cook and stir until thickened  and heated  through (do not boil).

Heart healthy