I did really like the deep rich flavor that the oxtails gave the soup. Not a flavor that can be mirrored by using beef broth anyway. This is a great soup for the weekend because it takes some time to build the flavors.
2 pounds oxtails, trimmed of excess fat
8 cups water
4 beef bouillon cubes
1/2 teaspoon onion powder
1/2 teaspoon celery salt
16 ounces frozen vegetables
1 14 ounce can diced tomatoes
1/2 package Reames Frozen Noodles
In a large pot add water and oxtails. Bring to a boil. Simmer 3 hours.
Take out the oxtails and cut off any meat. Shred meat and put back into soup.
Then add the remaining ingredients besides noodles and simmer another hour.
Meanwhile, cook noodles according to package directions.
Add noodles to the soup just before serving.