Yakamein Soup
1 (3 to 4 lb) stewing beef roast (chuck, chuck tender, round, rump)
4 to 5 quarts water
2 tablespoons of Better Than Bouillon Beef Base
1 teaspoon of Lawry's Season salt
2 teaspoons of Seasoning
1 teaspoon of onion powder
4 tablespoons of canola oil
1 lb of speghetti noodle
8 hard boil eggs
1 bunch of green onions
Cook beef in slow cook.
Once complete break in small pieces.
In pot of water add all ingredients (except speghetti & eggs) for 2 to 3 hours.
Boil eggs
Cool Noodles.
Assemble soup
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