Vegetable Beef Soup by Amanda Bergen

4 beef short ribs
1 1/2 cups celery chopped including leaves
2 quarts water
1 onion, chopped
1 cup crushed tomato
1 cup carrots, chopped
1/4 tsp. pepper
1 tsp salt
1 cup pasta (Ditalini)

In large kettle assemble all ingredients except the pasta. Cook on low heat for 2 hours. Take out beef short ribs. Remove meat from bone, shred and put back into soup. Just before serving, add pasta and cook until pasta is tender.