Spinach Soup with Tortellini
|Marrow bones||1 1⁄2 Pound, cracked|
|Chopped onion||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs) (adjust quantity as needed)|
|Condensed beef broth||31 1⁄2 Ounce, undiluted (3 cans, 10 1/2 ounce size)|
|Chopped carrot||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
|Tortellini||1 Cup (16 tbs)|
|Fresh spinach leaves||1⁄2 Pound|
|Chopped parsley||1 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
1 Scrape the marrow from the bones.
2 In a 5-quart Dutch oven, melt the marrow over medium heat.
3 Add in the onion and stir, until golden for about 5 minutes.
4 Add in the marrowbones, bay leaf, peppercorns and salt.
5 Combine water with the beef broth to make 8 cups.
6 Add it to the Dutch oven.
7 Cover and bring to a boil.
8 Reduce the heat and simmer, covered, for 1 hour.
9 Drain well.
10 Remove and discard the marrowbones.
11 Skim off the fat from the surface.
12 Add in the carrot, celery and parsley.
13 Return the soup to boil.
14 Lower the heat and simmer for 20 minutes.
15 Add 24 tortel-lini and cook over medium heat, stirring occasionally, for 10 minutes.
16 Meanwhile, prepare the spinach by cutting off the root ends.
17 Wash several times and drain well.
18 During the last 5 minutes of cooking, add spinach leaves.
19 Sprinkle with parsley and Parmesan cheese and serve at once.