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Tortellini In Brodo

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Ingredients
  Bone in beef 1 Pound
  Shin of beef with bone 1 Pound, cut through the shin bone in 2 or 3 places
  Water 7 1⁄2 Cup (120 tbs)
  Beef bouillon cube 1
  Celery 2 , chopped
  Celery stalks 2 , coarsely chopped
  Onion 1
  Onion 1 , coarsely chopped
  Carrots 6
  Carrots 6 , peeled and chopped
  Tomatoes 3 , peeled
  Salt To Taste
  Ground black pepper To Taste
  Tortellini 1⁄2 Pound
  Tortellini noodles 1⁄2 Pound
  Parsley 2 Tablespoon, finely chopped
Directions

MAKING
1. In a large soup pot place the beef bones, and cover with water.
2. Crumble in the bouillon cube.
3. Place pot on medium high flame and bring water to a rapid boil.
4. Skim off the scum that surfaces when blanching the bones.
5. Add the vegetables and bring to a boil again
6. Lower the heat, cover the pan and let the soup simmer for 1 hour until the meat falls of the bones.
7. Use a spotted spoon to remove the meat and bones. Shred the meat and keep aside.
8. Strain the broth into a clean pot.
9. Taste and adjust the seasoning adding salt and pepper.
10. Add the pasta to the broth and return to a medium flame and boil for another 15 to 20 minutes until the pasta is tender.
11. Return the meat to the broth.

SERVING
12. Ladle the hot broth into warmed soup dishes
13. Garnished each serving with a little chopped parsley.
14. Serve piping hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
80 Minutes
Ready In: 
90 Minutes
Servings: 
6

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