1919 - The International Jewish Cookbook

Noodle Soup

DDV CULINARY

For six persons, select a piece of meat off the neck, about two and one-half pounds;
add three quarts of water,
an onion,
one celery root,
two carrots,
a large potato,
some parsley,
three tomatoes
and the giblets of poultry.
Cook in a closely covered kettle, letting the soup simmer for four or five hours.
Remove every bit of scum that rises.
Strain; add salt and remove every particle of fat;
put in noodles; boil about five minutes and serve at once.
If allowed to stand it will become thick.