Ingredients :

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Soup body :
2 md Onions, minced
2 tb Fat
2 lb Beef shank or chuck, cubed
2 ts Salt
1 tb Paprika
2 Tomatoes, sliced
2 ts Flour
1 Parsnip, diced
1 Carrot diced
1 Green pepper, chopped
2 Potatoes, cubed
Salt
Chopped parsley

Pinched noodles :
1 Egg
Flour
Salt
Parsley, minced (optional)

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Method :

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Soup Body :
Saute the onion in fat until golden. Add the beef and
stir until well browned. Add salt, paprika, and
tomatoes, and let simmer (adding a little water to
prevent over-browning) for 30 minutes. Sprinkle the
flour over the meat, stir, and pour enough water to
cover the meat well. Add carrot, parsnip, green
pepper, and bring to a boil. Turn to low heat and
simmer for 10 minutes. Add potatoes and more water
(to soup consistency). Salt to taste. Simmer until
potatoes and meat are well cooked.

Pinched Noodles :
Combine ingredients with enough flour to make a
medium dough. Drop tiny noodles from a spoon into
simmering soup. When the noodles float to the
surface, they are done. A good alternative to the
spoon is to put the dough on a cutting board, use a
flat edged knife to cut off a portion of the dough,
roll the portion along the length of the board
(producing a length like a piece of licorice) and then
cut of 0.75 inch pieces to drop in the soup. Note
that this can be done right over the pot.

Add "pinched noodles" and boil a few minutes longer
with the chopped parsley. Do not add to many noodles
as they are there only to add a different flavour and
consistency (versus the intent to bulk up the soup).
Serve in a deep bowl.