1 1/2 lbs. beef chuck
1 soup bone
5 qts. cold water
2 1/2 tbsp. salt
1/2 tsp. black pepper
1/2 tsp. paprika
4 carrots
4 parsley roots and greens
1 kohlrabi, sliced (optional)
2 stalks celery
2 med. onions
1 med. potato

Wash meat and bone. Cover with cold water; let come to a boil. Skim thoroughly. Add seasonings and let simmer slowly one hour. Add cleaned whole vegetables; tie parsley greens and celery together and add to soup. Cover and let simmer slowly for about 2 1/2 hours or until meat is done. Add potato last hour of cooking. Strain soup. Add cooked drained noodles and serve. Vegetables may be served with meat.