Homemade beef noodle soup

ERICA KINGSTON

Growing up, each Christmas we drove to Park Rapids, M.N. to spend Christmas at my grandparents and family on Portage Lake. If tradition and sentimentality began anywhere for me, it was here. Like clockwork, we would all arrive on Christmas Eve. Grandma had usually made the noodles that day and they would be laying all over her counters to dry. We would get ready and head to the candle-lit Christmas Eve church service and then back home for the much anticipated noodle soup.

This is not your ordinary chicken noodle soup. Our soup is made with stew meat and thick, hearty homemade noodles. This recipe came from my great great grandmother and it has remained the same even as I prepare it with my children, five generations later. Food is such a connection and I value the tradition of passing it on.

Homemade noodle soup

Fill a large pot with water

Simmer meaty beef soup bones and stew meat (1 lb) until meat is tender and falling off the bones

Season with salt, pepper and some garlic

Meanwhile, make noodles:

3 egg yolks

1 whole egg

Dash of salt

3 Tbls. cold water

2 c. sifted flour

Mix egg, salt and water well. Add flour until dough isn’t sticky.

(Make at least a double batch.)

Roll out with a rolling pin

Roll the flattened dough into a log

Place on cutting board and cut ¼ inch thick slices

Unroll the noodles

Sprinkle with flour

Leave to dry until the meat is done and you’re ready to eat

Remove the soup bones once meat is tender, pick off the tender meat

Put all beef back into the stock

Bring to a boil, drop the noodles in. The excess flour will help thicken the soup.

Cook a few minutes until tender Knoblich family special: serve with raw onions and a generous amount of nutmeg!