1 lb Beef bones
1 1/2 lb Beef flank
Salt
1 md Onions; diced
1    Garlic cloves
1 tb Paprika
8    Peppercorns, black, whole
1    Clove, whole
2 lb Pork head
2 lb Pork backbone
2    Carrots
1    Parsnip
2    Celery knob
1    Kohlrabi
1    Leek; washed, sliced
1 pn Saffron
Parsley, flat; diced
Celery leaves; diced
7 oz Flour, all-purpose
1    Eggs

This is a soup prepared on pig harvest day and is the kind that has to be
made in large quantities.
Wash beef bones, cook bones and flank in 3 qt cold water w/1 tablespoon
salt. After 30 minutes, add onion, garlic, paprika, peppercorns, and
cloves. Continue boiling additional hour.
Put 3 qt water in seperate pot with pork head section. Boil 4 minutes.
Remove pork head, rinse and put aside until beef is finished. Then add pork
head and backbone to the beef. Cook until done.
Meanwhile, peel vegetables, cut into long strips. Using 2 coups of the
meat broth, cook vegetables. Add saffron, celery and parsley leaves.
Make a dough with flour and egg; roll it as thin as possible. Cut into 3″
stips and roll around rolling pin in spiral. Slide off spirals onto baking
sheet and dry in a 200F oven – about 10 minutes.
Take soup from heat, remove meat and bones. Remove pork meat from bones,
cut into little pieces. Reserve the boiled beef flank as a main course – or
save for another occasion.
Skim soup to remove fat. Remove vegetables; set aside. Strain broth thru
cheesecloth. Cook spiral noodles in soup just prior to serving.
Put pork meat in soup tureen, add cooked vegetables, pour in broth with
noodles on top.