- 1 (3 to 4 pound) stewing beef roast (chuck, chuck tender, round, rump)
- 4 to 5 quarts of water
- 2 tablespoons of beef base (like Better than Bouillon)
- 1 teaspoon of seasoned salt (like Lawry's)
- 2 teaspoons of Cajun seasoning (like Slap Ya Mama, or to taste)
- 1 teaspoon of onion powder
- 4 tablespoons of canola or vegetable oil
- Kosher salt and freshly cracked black pepper, to taste
- 1 pound of spaghetti noodles
- 8 hard boiled eggs, peeled (or count one half egg per soup bowl)
- 1 green onion, sliced
- Soy sauce, hot sauce, to taste
- Worcestershire sauce, ketchup, optional
Fill a stockpot halfway with water. Add the beef base, seasoning salt, Cajun seasoning, onion powder, oil, pinch of salt and couple turns of the pepper grinder to the pot and whisk to mix up. Place the meat in a stockpot - the water should cover the meat plus about an inch. Bring to a boil; reduce heat and simmer for 2 to 3 hours, or until the meat is tender and begins to fall apart. Remove the beef from the broth and using forks, pull it apart and return the shredded beef to the broth. Add salt and pepper, taste and adjust seasonings. Hold the soup over low until needed.
Meanwhile, boil the eggs, cool and peel them; set aside. Cook the spaghetti noodles according to package directions.
To assemble the soup, place a serving of spaghetti noodles in the bottom of a bowl. Use a slotted spoon to extract a serving of the shredded beef and add that on top of the noodles. Add a boiled egg, either whole, halved lengthwise or cut into chunks. Spoon about 1-1/2 cups of the beef broth on top and sprinkle with sliced green onion. Add a few dashes of soy sauce, hot sauce and Worcestershire sauce