"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Italian Beef Broth Recipe

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This recipe for Italian Beef Broth, by , is from The colombo club women's auxilary Italian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
sylvia jesuit

Category:
Category:

Ingredients:  
Ingredients:  


7-bone in chuck roast about 3 lbs
(trim as much fat as possible)
1 stalk celery w/ leaves
1 med. carrot
l med onion cleaned
2 tbs. heaping tomato paste
You can also add a tomato, fresh sprigs of parsley or fresh spinach

Directions:
Directions:


Bring a large pot of salted water to a boil.(large enough to hold 2 G of water and all ingrediants) Add meat to water and bring back to a boil. There will be a scum coming to the top of water and this must be removed..
Add all vegetables bring back to a boil and simmer for at least 3 hrs.


Discard all vegetables-flavor is in the broth.
Pour broth in what ever size sauce pan you need for your meal. Entire pot would feed at least 6 people.
Bring broth to a boil, and add a small pasta eg. shells, orzo, vermacelli.
cook until pasta is tender.
Pour into soup plates and serve with grated parmesan cheese sprinkled on top.

The beef can be served as a second course with a mixed salad .

Personal Notes:
Personal Notes:

This recipe has been passed down from generations of Matteuchi and Marcheschi families. It was a favorite of mine and Ma always made this soup at the first sign of a cold or flu. I still make a pot of this wonderful soup when it's cold or rainy or I need a good fix of family and memories

 

 

 

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