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1
FOR THE BEEF.
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2
Place short ribs and broth in a large dutch oven.
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3
Add water to cover ribs, and bring to a boil.
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4
Reduce heat and simmer, skim foam from the broth.
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5
Make a bouquet garni by tying bay leaves, parsley sprigs and thyme into a cheesecloth bundle with kitchen string.
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6
Place the bundle in the broth with salt and pepper.
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7
Simmer, covered, for about 1 1/2 hours or until meat is very tender and falls off the bone.
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8
Remove the bouquet garni and strain the broth.
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9
Return the broth and meat to the pan.
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10
Stir in the carrots, leeks and celery.
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11
Bring mixture to a boil.
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12
Reduce heat and simmer, covered for 10 minutes or until vegetables are tender.
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13
Return mixture to the boil, add lima beans and egg noodles, cooking just until noodles are nearly tender (al dente).
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14
Remove meat, and separate meat from bones.
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15
Have soup at room temperature or warmer and add matzo balls; simmer for 5 minutes.
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16
Serve soup forst with 2 or 3 matzo balls per bowl.
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17
Slice meat and garnish plate.
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18
FOR THE MATZO BALLS:
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19
Blend fat or oil with eggs.
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20
Mix matso meal with salt, and combine these 2 mixtures and blend well.
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21
Add soup stock or water and mix until uniform.
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22
Cover mixture and refrigerate for one hour.
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23
In a 3-quart pot, bring 2 quarts of water to a full boil, adding salt if desired.
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24
From the refrigerated mix, form about 16 matzo balls, each 1 inch in diameter.
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25
Reduce flame and drop matzo balls into the gently boiling water.
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26
Cover pot and cook 30 to 40 minutes.
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27
Remove matzo balls from water and add to the Boiled Beef Belmont soup.
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28
The soup is seved separately from the platter of boiled beef.
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29
Add your own choice of accompaniments to the beef platter.
