1 1/2 lbs round steaks, cut into small cubes
1 cup thickly chopped carrots
1 cup diced celery, leaves included
1 large onion, cut into small wedges
4 quarts water
beef bouillon
2 tablespoons tomato paste
salt and pepper
8 ounces Dreamfields' cooked elbow macaroni, snipped in half, or shirataki noodles, snipped into tiny pieces
grated Italian cheese (such as parmesan, romano or asiago)

Fill soup pot with water and place beef cubes in the pot. Heat on high until it comes to a boil, skim off scum that rises to the top, then lower heat to medium high, for about 45 minutes to an hour.

Add beef bullion to taste, then all vegetables and tomato paste. Simmer on medium, covered for an additional 30 minutes,or until veggies are tender. When veggies are tender, add salt and pepper to taste.

In a separate saucepan, cook up small soup pasta until done. Drain,rinse and put back in small saucepan, to which you have added about a cup of the liquid from the soup pot.

When you are ready to serve the soup in individual bowls, spoon in some "pasta", ladle in the soup, then top with a generous amount of fresh or shredded sharp Italian cheese.