- ½ pound (225 g) fine egg noodles
- 6 cups (1.5 l) Oxtail Stock
- 1 pound (450 g) baby carrots, trimmed, peeled, blanched for 2 minutes, and plunged into a bowl of ice water
- ¾ pound (360 g) pearl onions, blanched for 1 minute, run under cold water, and peeled
- 2 cups (300 g) bite-sized pieces cooked oxtail meat (reserved from making stock)
- 2¾ pounds (1.25 kg) fava beans, shelled, blanched for 2 minutes, run under cold water, and popped out of tough outer skins, or 10 ounces (300 g) frozen lima beans, defrosted in a sieve under warm running water and drained
- 2 teaspoons kosher salt
- Freshly ground black pepper, to taste
- Bring a large pot of salted water to a boil. Add the noodles and cook for 4 to 5 minutes. Drain and reserve.
- In a medium saucepan, bring the stock to a boil. Stir in the carrots and onions. Return to a boil. Lower the heat and simmer for 8 minutes. Stir in the meat, fava or lima beans, salt, and pepper to taste. Add the noodles. Heat through and serve.