{"id":6653,"slug":"noodle-soup-2","title":"NOODLE SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["piece of meat off the neck, about two and one-half pounds","three quarts of water","an onion","one celery root","two carrots","a large potato","some parsley","three tomatoes","the giblets of poultry","salt","noodles"],"ingredients_norm":["meat off the neck about and half pound","water","onion","celery root","carrot","potato","parsley","tomato","giblets of poultry","salt","noodle"],"steps":["Select a piece of meat off the neck, about two and one-half pounds; add three quarts of water, an onion, one celery root, two carrots, a large potato, some parsley, three tomatoes and the giblets of poultry.","Cook in a closely covered kettle, letting the soup simmer for four or five hours.","Remove every bit of scum that rises.","Strain; add salt and remove every particle of fat; put in noodles; boil about five minutes and serve at once."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":"six persons","yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w6:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"51180c88a3e877a379f3f46dad9bad743930e07a0ef02f055f4b3976f3fb0d94","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/noodle-soup-2"}