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.
Calories 1015 Calories from Fat 882
% Daily Value*
Total Fat 98 g150.9%
Saturated Fat 1.1 g5.7%
Trans Fat 0 g
Cholesterol 9.8 mg3.3%
Sodium 1536.8 mg64%
Total Carbohydrates 17 g5.8%
Dietary Fiber 2.8 g11.3%
Sugars 4.4 g
Protein 17 g34.9%
Vitamin A 163% Vitamin C 40.9%
Calcium 12.5% Iron 39.5%
*Based on a 2000 Calorie diet