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
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
