Rindfleischsuppe (Beef Soup)

1 pound piece of Beef
1 Leek
1 Carrot
2 Celery sticks
10 cups Water
1/2 stick Butter (1/4 cup)
Fresh Thyme, Oregano, and Parsley, finely chopped
1 cup dried Spätzle
Salt & Pepper

Cut the beef into small cubes.

Wash the vegetables and also cut them into small cubes.

To a large cooking pot, add the beef, vegetables, and water. Bring to a boil. Remove any foam that has developed on the surface of the water. Reduce the heat to low and allow soup to simmer for 2 1/2 hours.

After the 21/2 hours, add the butter and herbs. Simmer for an additional 20 minutes. Add the Spätzle to the water and cook an additional 10 minutes. Season soup with salt and pepper to taste.