Total Time:  2 hours
Prep:           15 min 
Cook:          2 hours
Yield:          4 servings
Level:          Easy

Ingredients:

• 1 1/2 to 2 pounds (1 kg) boneless chunk roast
• 6 cups (1 1/2 liter)  cold water
• 1 medium peeled onion
• 4 peeled carrots
  
• 1/2 peeled celery
  
• 6 pepper grains
  
• 4 fruits of allspice
  
• 2 bay leaves (optional)
  
• 2 whole cloves (optional)
• Salt to taste
• 1 tbs chopped parsley
• 1/3 package (150 gr) hair angel pasta

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Directions:

1. Clean the meat. Remove membranes and large chunk of fat from meat. Tender beef with the fork.
2. Peel the onion. 
3. Clean and peel carrots.
4. Clean and peel every  celery stalk.
5. In a medium stockpot place all vegetables, spices and meat. 
6. Add 6 cups of cold water. 
7. Bring to boil. 
8. Reduce heat and simmer until the meat is tender (it will take about 2-2 1/2 h)
9. Cook pasta according to the instruction (it will take only 4 minutes).
10. Ladle the soup into warmed bowls. 
11. Cut veggies and meat into 1 inch cubes. 
12. Add vegetables, meat and pasta into the soup.
13. To add more flavor, top the soup with chopped parsley.
14. Serve immediately. 

Tips:
Bay leaves and cloves give more specific and incredible aroma and flavor. You can also add one small chili pepper.