2 lb. beef shin (with bone in)
2 onions, med. peeled & quartered
4 carrots, peeled & cut in 2 pieces
2 parsnips or root parsley (peeled)
2 stalks celery, chopped
1 can beef broth (College Inn, 13 oz.)
1 can chicken broth (College Inn, 13 oz.)
1 bunch parsley
1/8 tsp. rosemary leaves, marjoram & sweet basil (each)
1 tbsp. paprika (Hungarian sweet "szeged")
4 tbsp. tomato sauce
1/4 tsp. pepper
1 tbsp. salt
1/8 tsp. garlic powder
4 potatoes, red skinned, lg. peeled & quartered
3 qt. water

Place all of the above ingredients, except the potatoes and carrots, in a large pot (8 quart) (add water and cans of soup last). Cover, place over medium heat, and bring to a boil. Immediately reduce the heat to low and simmer the soup for 2 hours. During this time add carrots and potatoes at the proper time to ensure they cook but not to the point they are over cooked.

Remove potatoes and carrots from broth when cooked, check meat for tenderness, continue cooking until tender. Remove meat from pot and strain broth through colander into another large pot. Discard onion, celery and parsley. Parsnip may be saved for soup if so desired. Strain broth again through several layers of cheese cloth to remove sediment. Remove fat from meat and cut lean parts into small cubes. Skim any excess fat from surface of broth. Return meat and vegetables to broth.

Cook a bag of Pennsylvania Dutch fine egg noodles (1 pound size) according to directions on package. Reheat soup and serve with plenty of cooked noodles.