2-3 lb. boneless chuck roast
1 tbsp. salt (to taste)
1 med. onion
2 carrots, sliced
3 sticks celery, sliced
1 cinnamon stick
1 tsp. dill weed
10 whole allspice kernels
1 tsp. pickling allspice (red peppers removed)
8-12 oz. can peeled tomatoes

Cover meat with cold water; add salt. Put all spices in tea ball and drop in water. Remove when soup is done. Add celery, carrot and onions. Cook soup until meat is tender, about 2 1/2-3 hours. Add tomatoes last 1/2 hour. Make egg noodles; cook separately in salted water. Drain well and add to soup. Remove meat and use as side dish.