1 soup bone
water or broth (to cover)
4 cloves garlic, minced
1 bay leaf
3 c. sm. noodles
4 tbsp. celery
2 medium onions, minced
pinch of thyme
pinch of oregano
1/2 tsp. dried basil
1 c. meat
1 1/2 c. cut potatoes
1/2 c. carrots
salt, to taste
1/2 tsp. pepper

Cover soup bone with water or broth, garlic, 1 onion (finely chopped), celery, a bay leaf and herbs; cook for 1 hour.

Add other vegetables (including the second onion, sliced lengthwise) and the noodles. Cook for 20 minutes, then serve. If you like a tomato-based soup, a tablespoon of paste or 1/2 cup tomato puree can be added (or several fresh ripe tomatoes, if available).

The first onion blends into the soup, adding flavor; the second onion, added later, brings a second layer of texture and flavor to the dish.