1 shank bone (lean)
3 cloves of garlic, chopped
3 or 4 stocks of celery, chopped
1 can stewed tomatoes (16 oz.)
1 onion, med.
5 bouillon cubes (beef flavor)
1 lb. hamburg
1 lb. spaghetti
1/8 tsp. onion salt or powder
1/4 tsp. garlic salt or powder
1/4 tsp. Italian seasoning
1/4 tsp. parsley
1/4 tsp. crushed red pepper
1/4 tsp. basil leaves
1/4 tsp. oregano
1/4 tsp. pepper
Salt to taste

Put shank bone in kettle with enough water to cover it (cook until well done). Add garlic, celery then remove shank bone, cut in cube shape pieces. Add back to the broth then add spices to the broth. Bouillon cubes and stew tomatoes. Break hamburg apart. Put in fry pan with onion (julienne style). Cook well done, drain grease. Then add to broth, cook spaghetti separate, rinse, then add to broth. About 3 or 4 quarts of water cook with meat.