2 lb. soup meat & bone (shank)
1 med. onion, cut up
Few celery sprigs or stalks
7 peppercorns
1 lg. can tomatoes
Salt

NOODLES:

3 c. flour
2 to 3 eggs
1/2 tsp. baking powder
1 tsp salt
1/2 c. water

STOCK: Cover meat and bone with water and let it come to full boil; take scum off; add salt, onion, celery, peppercorns, tomatoes; simmer slowly until meat is tender (about 2 1/2 hours).