Post by April B. on Jan 29, 2003 11:31:37 GMT -6
Wedding Soup
with Tiny Meatballs
Serves 4 to 6.
Meatballs
1/4 lb. chopped beef
1 Tblsp. grated Romano cheese
1 egg yolk
dash salt 1/2 slice bread, soaked in water
and squeezed dry
1 egg yolk dash salt 1 teasp parsley
1 teasp parsley Mix all ingredients together thoroughly and shape into small meatballs, about the size of marbles. 2 C beef broth (see below)
1/4 C. acini di pepe (fine soup pasta)
1 Tblsp. grated Romano cheese
Bring broth to boil, add soup pasta and little meatballs and cook gently about 7 minutes or until pasta is cooked to your liking. Serve with grated cheese. Beef Broth
1 lb. chuck of beef
1 good marrow bone
3 quarts water
3 stalks celery
1 small onion
2 carrots
3 fresh tomatoes, cut into pieces
or 1/2 medium can tomatoes.
1 teasp. salt 1/2 teasp. pepper.
Place meat and bone in cold water and bring to a ball. Remove scum that forms on top of water, add celery, onion, carrots and tomatoes, cover pan and cook about 1-1/4 hrs. or until meat is tender. Remove meat and use as desired. Strain broth. This will make about 2 quarts of beef broth. A little water may be added if
broth seems too condensed.
with Tiny Meatballs
Serves 4 to 6.
Meatballs
1/4 lb. chopped beef
1 Tblsp. grated Romano cheese
1 egg yolk
dash salt 1/2 slice bread, soaked in water
and squeezed dry
1 egg yolk dash salt 1 teasp parsley
1 teasp parsley Mix all ingredients together thoroughly and shape into small meatballs, about the size of marbles. 2 C beef broth (see below)
1/4 C. acini di pepe (fine soup pasta)
1 Tblsp. grated Romano cheese
Bring broth to boil, add soup pasta and little meatballs and cook gently about 7 minutes or until pasta is cooked to your liking. Serve with grated cheese. Beef Broth
1 lb. chuck of beef
1 good marrow bone
3 quarts water
3 stalks celery
1 small onion
2 carrots
3 fresh tomatoes, cut into pieces
or 1/2 medium can tomatoes.
1 teasp. salt 1/2 teasp. pepper.
Place meat and bone in cold water and bring to a ball. Remove scum that forms on top of water, add celery, onion, carrots and tomatoes, cover pan and cook about 1-1/4 hrs. or until meat is tender. Remove meat and use as desired. Strain broth. This will make about 2 quarts of beef broth. A little water may be added if
broth seems too condensed.