Clear Beef Broth

10 Cups Water
1/2 cup fresh soup greens
1 medium onion
1 bay leaf
1 to 2 teaspoons salt
1/4 teaspoon pepper
1 1/2 beef chuck
1/2 pound beef bones
1 tablespoon fresh chopped parsley or chives
1/2 teaspoon nutmeg


1. In a large kettle, combine water, soup greens, onion, bay leaf, salt, and pepper. Bring to a boil over high heat.

2. Add meat and bones, cover and reduce heat to low. Simmer 3 to 4 hours. (Do not boil; it will make the soup cloudy).

3. Remove meat and bones from broth. Save the meat. Carefully pour broth through sieve with another large pan underneath to catch liquid.

4. Sprinkle broth with parsley or chives and nutmeg and serve by itself or with liver dumplings or semolina dumplings.

Serves 4 to 6