Go Back

Traditional German Beef Noodle Soup

A comforting and hearty soup filled with tender beef, egg noodles, and vibrant vegetables, bringing the authentic flavors of Germany to your kitchen.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef chuck a well-marbled cut that stays tender during cooking
  • 4 cups beef broth for a rich base; low-sodium works well
  • 1 medium onion, diced adds sweetness
  • 2 medium carrots, sliced for added sweetness and color
  • 2 stalks celery, diced brings crunch
  • 3 cloves garlic, minced for flavor depth
  • 1 leaf bay leaf for herby aroma
  • 1 tsp dried thyme a classic herb that complements beef
  • 6 oz egg noodles traditional; use wide for more texture
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Method
 

Preparation
  1. In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Add the garlic, carrots, and celery to the pot. Stir for another 3-4 minutes until the vegetables soften.
  3. Toss in the beef chuck and brown it on all sides for about 5-6 minutes.
  4. Pour in the beef broth and add the bay leaf and thyme. Bring to a boil, then reduce the heat and let it simmer covered for about 1 to 1.5 hours until the beef is fork-tender.
Cooking
  1. Once cooked, remove the beef, shred it with two forks, and return it to the soup.
  2. Add the egg noodles and cook as per package instructions, usually around 7-9 minutes, or until al dente.
  3. Season with salt and pepper to taste before serving.
  4. Remove the bay leaf before serving.
  5. Ladle the soup into bowls and top with freshly chopped parsley.

Notes

Consider hand-torn noodles for a unique touch. Adjust seasoning to your taste, and don't skip browning the beef for a rich base.