1 meaty beef soup bone & sm. piece of beef
2 qts. water
3 tsp. salt
Pepper generously
3 lg. carrots, cut in fourths
2 stalks celery, cut in pieces (add celery leaves also)
3 cloves garlic, cut in pieces
1 to 2 fresh tomatoes, cut in pieces

Cook above ingredients in large covered pot for 2 1/2 to 3 hours at a slow boil. Remove bone and meat and let cool. Pour broth and all vegetables thru a strainer or sieve into a second large pot using a spoon to stir and crush the liquid and vegetable pulp thru the strainer. The remaining pulp can be discarded. Cook about 1/2 cup tiny soup noodles in the broth. Cut meat into tiny pieces and add to the broth and allow to heat thru. Grated Romano cheese may be sprinkled onto each serving. Sperandia Sabbatini used to make this soup for her family when they were ill; it made them feel better. Serves 6.