Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  soup bone
  2             pounds  beef shank -- (cross cuts)
  1            package  soup vegetables see note
  16            ounces  whole tomatoes canned
                        parsley flakes
                        salt and pepper
     1/2         pound  macaroni -elbows or other small pasta
  1              large  onion

Preparation:

Boil water, soup bone, meat (as much as you like), and onion (cut in half). Fill pan (largest pan you have) 3/4 full. Bring to a slow boil and cook for hours over low. After water boils, add vegetables (use frozen or add fresh carrots and celery), parsley flakes, tomatoes, salt and pepper. Cook macaroni separately and add to soup prior to serving. With ground meat, make meat balls as normal and add them directly into soup. Cook along with soup for hours but make meatballs very small. Serve soup in bowl with grated parmasan cheese sprinkled on top. Soup is very filling with meatballs, or macaroni and meat.

Nutritional Information:

74 Calories (kcal); 4g Total Fat; (49% calories from fat); 8g Protein; 1g Carbohydrate; 18mg Cholesterol; 24mg Sodium