Instructions: Heat the oil in a large pan. Add the bones, beef, and chicken and brown evenly. Alternatively, bake in a preheated oven at 400 degrees for 20 minutes, or until evenly browned, then transfer to a pan.

Add the vegetables, bat leaf, peppercorns, allspice, salt, and water to the pan. Bring to a boil, cover, and simmer for 3 hours.

Meanwhile, make the noodles. Sift the flour and salt into a bowl. Add the egg and mix together, adding enough water to make a firm dough. Knead the dough on a lightly floured surface until smooth, then wrap in plastic wrap until required.

Strain the stock into a bowl and allow to cool. Skim off the fat, return the stock to the pan, and bring to a boil.

Roll the dough out until thin on a lightly floured surface. Cut the dough into shapes using a small star cutter. Drop the shapes directly into the soup and return to a boil. The noodles are cooked when they rise to the surface. Divide the noodles equally among individual plated and serve the soup hot, sprinkled with chopped parsley.

This recipe yields 6 servings.

Comments: This rich, meaty soup is often served on Christmas Day in Germany.

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