Hearty Homemade Beef Noodle Soup

I love making soup from scratch yet I’ve never taken the time to make homemade noodles. Until recently, I just didn’t think I had the time or skill to do it – boy was I wrong! This hearty Beef Noodle Soup was also a great way to use up some veggies hanging around my fridge. And, finally using up that package of beef soup bones forever taking up space in my freezer!

Initially, I started the process to pull the meat from the bones as a treat for my dogs. When I realized how flavorful and miraculously freezer burn-free the meat was, I knew I had to make some human worthy stock. The dogs were still spoiled with scraps but my husband and I made out with the good stuff.

BEEF BROTH BASE

1 package of Beef Soup Bones (approx 3 pounds)
Olive Oil
Salt & Pepper

Place the beef bones on a roasting pan, drizzle with olive oil and season with salt and pepper. Cover with foil and roast at 375 degrees for 1 hour.

Add the meat laden bones and roasting pan drippings into a stock pot with 4-5 cups of water. Boil for another 2 hours until the meat is tender and falling off the bone. Remove the bones and allow the stock filled with meat to cool. Once cool, remove the solidified fat cap and discard. Refrigerate the meat and stock until ready to use.

THE NOODLE

1 & 1/4 cup Flour
1 Egg
1/4 cup Milk
1 Tbsp Melted Butter
1/2 tsp Salt

Combine until the dough comes together, taking care not to knead the dough. Roll out to 1/4 inch in thickness or less. Slice thin noodles using a knife or pizza cutter and trim to desired length. Allow noodles to air dry for a few hours prior to freezing or adding to your recipe.

BEEF NOODLE SOUP

4 cups Beef Base w/ Meat
1 stalk Celery
1 large Carrot
2 tsp chopped Garlic
1/2 large Onion
1 Bay Leaf
2 tsp Dried Parsley
1 tsp Dried Basil
1/2 cup Tomato Juice
Salt & Pepper to taste

Combine all ingredients and cook until vegetables are tender. The noodles are added to the soup during the final 30-45 minutes. Once the noodles are tender, dish up and enjoy!