Beef Soup With Spaetzle
|Chuck beef||1 1⁄2 Pound, cut into 1 1/2-inch cubes (Good Variety)|
|Beef bones||2 Pound, cut into 1 1/2-inch pieces (Ask Your Butcher For Marrow Bones)|
|Beef broth||2 Quart (Canned College Inn Is Excellent)|
|Onions||2 Medium (Each Nailed With A Whole Clove)|
|Bay leaves||2 Small|
|Celery ribs||3 Large, scraped and coarsely chopped|
|Turnip||1 Small, scraped and coarsely chopped|
|Leeks||3 Medium, coarsely chopped (Only The White Part)|
|Carrots||3 Medium, scraped and coarsely chopped|
|Cooked spaetzle||2 Cup (32 tbs)|
In a large pot, place the beef, bones, broth, onions and cloves, bay leaves, salt, and pepper.
Bring to a boil, cover, then simmer for 1 hour, skimming off any scum rising to the surface.
Remove and discard the onions with cloves and the bay leaves.
Remove the marrow bones.
Scoop out the marrow and return the marrow to the pot.
Add the celery, turnip, leeks, and carrots, then simmer, uncovered, for 40 minutes, or until meat and vegetables are tender.
Stir in the spaetzle and cook 3 minutes.
Taste for seasoning.