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1
Place the beef and water in a large soup pot and bring to a low boil.
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2
Add the 2 whole onions, celery, carrots, bay leaves, thyme, marjoram, parsely stems, and peppercorns.
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3
Simmer for 3-4 hours, adding more water, if necessary, to maintain the same level.
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4
Don't use a cover, but watch the stock carefully; regularly skim off the fat that rises to the surface.
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5
Let the stock cool and then refrigerate it, covered, overnight.
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6
The next day, skim the congealed fat off the surface of the stock; discard the fat along with the vegetables.
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7
Remove the fat from the meat; chop the beef into small pieces and set aside.
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8
Strain the stock through a fine-mesh sieve into a large saucepan.
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9
Add the chopped onions and bring to a boil; simmer until the onions are almost tender, about 10 minutes.
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10
Then add the noodles and peppers; simmer until the noodles are tender, about 10 minutes or so.
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11
(Taste a noodle to check if it's done.)
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12
Add the reserved chopped beef and chopped parsely; season with salt and pepper.
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13
Bring the soup back to a boil; serve very hot.
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14
**ForBeef, Mushroom, and Noodle Soup, remove the stems from 1/4-1/2 pound fresh, white button mushrooms and add the stems to the stock along with the whole onions, carrots, and celery.
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15
Omit the bell peppers; slice the mushroom caps, sautee them in butter, and add them to the soup with the noodles.
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16
**.
