1 pound soup meat
1 medium-size onion
1 bay leaf
8 whole peppercorns
6 sprigs parsley
1 tablespoon salt
1/4 pound dry egg noodles

Cook meat in 6 cups of water until almost tender. Ad salt. Put onion, peppercorns and bay leaf in a spice holder or tie in a bag. Add to meat and cook 30 minutes longer, adding water as necessary. Remove spices. Cook noodles in salt water; drain, and add to meat and broth.

Serves 4.

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