Italian Beef and Orzo Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: -1 lb center bone-in center cut beef shank
-1.5 lbs beef stew meat
-2 beef bollion cubes
-black pepper, to taste
-1/4 large white onion
-1 cup or so carrots, chopped
-handful of celery, the inner stalks, including green leafy tops, chopped
-1 regular size can (14.5 oz) diced tomatoes
-1/2 lb orzo pasta (about half a regular-size box), cooked separately
-1 Parmesan rind, or grated cheese
-10 cups water, or more as necessary to fill stock pot
-salt and pepper, to taste
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Directions: |
Directions:Rinse the been shank, place in large soup pot, cover with cold water, boil on high heat until the meat is almost done, approx 30 minutes, skimming off any brown stuff that comes to the top of the pot.
Change the water, dump out the old water and add clean water, boil another twenty minutes. This allows the the soup to have a clear broth, but also allows for the marrow from the shank to flavor the soup. Take out the beef shank and shred, discarding the bone. Add the shredded beef back to the soup, along beef stew meet, chopped carrots, celery and tops, onion, orzo, and the can of tomatoes. If you have a Parmesan rind add it so it can simmer and flavor the soup. Add the two beef bouillon cubes and as much black pepper as you like. Simmer another 40 minutes or until done.
Garnish with Parmesan cheese while serving. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Personal
Notes: |
Personal
Notes: This is my Neapolitan mother-in-law's recipe. It is very common around upstate New York.
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