BROTH:
2 quarts water
3 pounds beef short ribs with bones
1 large onion, quartered
2 medium carrots, quartered
2 celery ribs, quartered
8 whole allspice
2 bay leaves
1 Tablespoon salt
1/2teaspoon pepper

SOUP:
1 quart V-8 juice
3 celery ribs, sliced
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1 medium onion, diced
2 teaspoons Worcestershire sauce
1/2teaspoon hot pepper sauce
1/2teaspoon-dried oregano
1/2teaspoon-dried basil
1/4teaspoon chili powder
1 cup uncooked noodles

In a Dutch oven or soup kettle, bring broth ingredients to a boil.  Reduce heat; cover and
simmer for 2 hours or until meat is tender. Remove ribs; allow to cool.  Skim fat and strain
broth; discard vegetables and seasonings.  Remove meat from bones and cut into bite-size
pieces; return to broth.  Add the first 10 soup ingredients; bring to a boil.  Reduce heat; cover
and simmer for 1 hour or until vegetables are tender.  Stir in noodles.  Return to a boil; cook,
uncovered, for 15 minutes or until noodles are tender.

Yield: 12-14 servings (3-3/4quarts)