Beef vegetable soup with drop egg noodles

Yeah it is fall :)  I absolutely love fall.... it makes me happy...cooler days & nights, visiting the apple orchard,  pumpkin baked goodies, apple crisp & soup.... I so love soup!! I could eat it daily...nothing is so yummy and with a big hunk of bread...YUMMY :)

I have been so busy working lately that I have not been cooking at all...which does NOT make me a happy girl... I have been absolutely exhausted.... sigh... I need some good homemade soup to make me feel better and nourish my body...

Use what veggies you have... anything leftover from the garden can be added as well (chopped zuchini or squash, onions etc... use what you have and like)  enjoy....


Beef Vegetable soup with drop egg noodles


1 lb. ground chuck
8-10 cups water
1 pkg. dried onion soup mix
3 beef bouillon cubes
1/2 cup wine
2 heaping T. of tomato paste
1 T. worchester sauce
small bag of frozen mixed vegetables (about 2 cups)
1 stalk of celery washed & small diced
1 carrot, peeled & small diced
1 onion, small diced
1 T. olive oil
2 T. sugar
Shredded parmesan cheese
crusty bread

seasonings of your choice ( I used bay leaves (remember to remove them when soup is done, red pepper flakes, seasoned salt & pepper, onion & garlic powder, parsley flakes)


Drop egg noodles

3 cups flour
1/4 t salt
pinch of sugar
1 egg
1/3 cup cold water
1 egg
1T. olive oil


In large soup pot over medium high heat place olive oil add onion, celery & carrot season with salt & pepper. Cook stirring often for around 3-5 minutes add ground beef season with seasoned salt & pepper.  cook breaking up meat until meat is browned and veggies are tender.  (If greasy drain and place back in pan).  Add remaining ingredients ( EXCEPT noodle ingredients).  Bring to a roiling boil, turn heat to low and simmer for around 20-30 minutes.   About 5 minutes before soup is done, turn heat on soup back up to medium high and mix all of the noodle ingredients together (if necessary to keep dough together add addtional water 1 tablespoonful at a time until dough comes together and knead ball in bowl.  When soup is up to a rolling bowl, take small spoonfuls no bigger than about 1/2 tsp (just eyeball it and pinch off small amount) and drop into soup stirring very often cooking about 5 minutes.   Serve soup with fresh grated parmesan cheese (optional) over the top and big hunks of crusty bread to mop up the juices.... enjoy