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Italian Beef Soup From Rosalie Serving Italian Cookbook

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Ingredients
For the stock
  Beef broth 6 Cup (96 tbs)
  Water 2 Cup (32 tbs)
For the meatballs
  Sirloin meat 1 Pound, ground
  Parmesan cheese 1⁄4 Cup (4 tbs)
  Breadcrumbs 1⁄4 Cup (4 tbs)
  Onion 1⁄4 Cup (4 tbs)
  Parsley 1⁄4 Cup (4 tbs)
  Eggs 2 Medium
  Salt 1 Teaspoon
  Black pepper 1 Teaspoon
For the vegetables
  Celery 2 Cup (32 tbs), chop
  Carrots 1 Cup (16 tbs), chop
  Onion 1 Small, chop
  Potatoes 1 Medium, chop
  Diced tomatoes 1 Can (10 oz)
  Stew meat 250 Gram
  Salt and pepper To Taste
  Acini de pepe 1 Cup (16 tbs)
Directions

GETTING READY
1. Chop the celery, carrots, onion and potatoes and keep it aside in a bowl.

MAKING
2. In a large soup pot pour the beef broth and water, put it to boil.
3. In a small pan pour some oil and then add the lean stew meat, sauté for 15 minutes and then pour it in the stock.
4. In a large bowl combine ground sirloin meat, parmesan cheese, breadcrumbs, onion, eggs, parsley and sprinkle salt and black pepper.
5. Mix all the ingredients well and then form them into small meatballs, once done keep it aside.
6. Add the meatballs in the stock and cook it for 15 minutes, skim the surface of the stock occasionally.
7. After 15 minutes add the chopped vegetables and diced tomatoes, simmer for 45 minutes with the lid on.
8. Add the Acini de pepe 10 minutes before your turn off the heat.

SERVING
9. Serve the Beef & Vegetable Soup hot along with a slice of bread.

Things You Will Need
Soup pot

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Preparation Time: 
60 Minutes
Cook Time: 
70 Minutes
Ready In: 
130 Minutes
Servings: 
6

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