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German Beef Noodle Soup – Oma's Rindfleisch Nudelsuppe

Beef noodle soup, aka Rinderfleisch Nudelsuppe, with either egg noodles or small pasta shapes, is made using a homemade beef broth. Kids love it! Adults love it! And since it’s easy, I love it!

This rich beef broth with egg noodles was one of my Mutti's best soups that she learned from her Mutti. And, NOW, I'm handing it down to you!

Ingredients:

For the Beef Broth:

• 2½ pounds (1.1 kilogram) beef roast, preferably with bone
• 3 - 4 carrots, cut into large chunks
• bottom end and top leaves from one bunch of celery
• 1 onion, quartered
• 2 teaspoons (12 grams) salt
• 1 teaspoon (2 grams) peppercorns
• 2 bay leaves
• 8 cups (1.9 liters) water

For The Beef Noodle Soup:

• 2 carrots, chopped
• 2 celery ribs, chopped
• 3½ cups (280 grams) egg noodles
• MAGGI liquid seasoning, to taste
• salt and freshly ground black pepper, to taste
• chopped fresh parsley, to garnish

Instructions:

For The Beef Broth:

1. Trim away most of the fat from the roast, but keep the bones which add flavor to the soup.
2. Place the roast, carrot chunks, celery bottoms and leaves, onion, salt, peppercorns, bay leaves, and water into a large soup pot. Bring to a boil.
3. Reduce the heat, cover, and simmer for 1½ hours, or until the meat is tender.
4. Remove the meat and set aside. Strain the broth and return it to the pot. Discard the veggies and peppercorns.

For The Beef Noodle Soup:

1. Add the carrots and celery to the broth and bring to a boil.
2. Reduce the heat, cover, and simmer for about 15 minutes.
3. Meanwhile, cook the egg noodles in salted water according to the package instructions and cut the meat into bite-sized pieces.
4. Add the cooked egg noodles and meat to the soup. Bring to a simmer for 1 to 2 minutes.
5. Season with MAGGI, salt, and pepper.
6. Garnish with parsley to serve.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated: March 1, 2026