Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Stewing beef |
| 2 \N | Veal bones |
| 3 \N | Onions |
| 2 \N | Garlic cloves |
| 3 quarts | Water |
| 1 tablespoon | Salt |
| ¼ teaspoon | White pepper |
| 1 teaspoon | Anchovy paste |
| 1 teaspoon | Vinegar |
| 1 cup | Flour |
| 1 \N | Egg |
| ¼ cup | Water |
Cook the meat, bones, onions, garlic, water, salt and pepper together over medium heat for 2 hours. Strain. Stir in the anchovy paste and vinegar.
Mix the flour, egg and water together. Knead until very smooth. Force the mixture through the holes of a colander into the boiling soup.
Cook ten minutes or until noodles are tener. Cut the meat in small pieces and serve in the soup. Serves 8-10