Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 15 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 pk Soup bone
- 2 pk Beef Shank (cross cuts)
- 1 pk Soup vegetables
- 1 cn Whole tomatoes
- Parsley flakes
- Salt and pepper
- 1/2 lb Macaroni soup mac
- 1 Onion
Preparation
Boil water, soup bone, meat (as much as you like), and onion (cut in half). Fill pan (largest pan you have) 3/4 full. Bring to a slow boil and cook for hours over low. After water boils, add vegetables (use frozen or add fresh carrots and celery), parsley flakes, tomatoes, salt and pepper. Cook macaroni separately and add to soup prior to serving. With ground meat, make meat balls as normal and add them directly into soup. Cook along with soup for hours but make meatballs very small. Serve soup in bowl with grated parmasan cheese sprinkled on top. Soup is very filling with meatballs, macaroni and meat.
