Myrna’s Beef Noodle Soup

I buy a large beef shank with the bone and/or beef spare ribs for this soup. Put in a crock pot, add the Lipton Beef Onion soup mix, water to just cover the meat, and cook on low for 8 hours.

Remove meat, and cut away any fat, cut meat in whatever size you want and skim fat off the broth.

Add the chicken stock, and if it needs more flavor, add the beef stock. Add the stewed tomatoes and more water if you need more broth. Simmer.

Cook noodles as directed on the package. (I use Mueller’s old-fashioned medium noodles.) Drain and add to the rest of the ingredients.

I can’t tell you how much of the noodles I cook—maybe 3/4 package. I don’t like it too thick, but not thin either. I use my home canned stewed tomatoes. If you can’t get that, you could always add celery and any other veggies to the meat when you first start the cooking.

Mom didn’t mention salt, pepper or any other seasonings, so you’ll have to season to suit your taste.