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) .

My  sister  made this soup when I was small , each spoonful brings back memories .
Thanks Sis ( sis raised me  after our mother died , I was  7 years old  , I call her mama).