2 beef shank bones (1 to 1½ pounds)
3 quarts water
2 tablespoons salt
1 pound lean ground beef
1 egg
1 tablespoon flour
1 small clove garlic, crushed
½ medium onion, finely chopped
1 medium tomato, peeled and finely chopped
1 teaspoon salt
½ teaspoon white pepper
½ cup tomato sauce
1 small onion, sliced
1 medium carrot, shredded
½ package frozen peas
1 stalk celery (leaves included), sliced
1½ cups noodle shells, cooked and drained

Bring water to a boil in a large kettle; add 1 tablespoon salt and bones. Cover and simmer 1½ hours (remove scum while simmering). Remove bones from broth. Prepare meatballs by combining beef, egg, flour, garlic, onion, tomato, 1 teaspoon salt and pepper. Shape into small balls the size of a walnut and drop into boiling stock. Add carrots, sliced onions, peas, celery and tomato sauce; cover and simmer 20 minutes. Adjust seasoning. Add cooked noodle shells, heat through and serve.

Serves 8 to 10.
Preparation time: 2½ HRS.
Approximate calories per serving… 150

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From the Kitchens of Dorothy Taylor

©️ 1973 Curtin Publications, Inc. New York, NY