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I cannot take credit for this recipe; it comes from my mother-in-law. For years I have been making this soup for my family. As the colder weather moved in last weekend, and since it’s been months since we’ve enjoyed it, I decided to make it this week. While the recipe is rather simple, it yields big results. This soup is so flavorful and satisfying, that you don’t need to serve anything else with it. However, a healthy salad or your favorite bread might be a nice accompaniment to it. I typically make it the night before, and I let the meat cook in the pot for as long as possible to ensure the tenderness of the beef.
2 stalks of celery
1-2 lbs of beef cubes
2 marrow bones
1 can Contandina sauce
Fill a large pot with water; bring to a boil. Add marrow bones and beef. Cook for approximately 10-12 minutes, until the fat rises to the top of the pot. Skim the fat off the top. Add carrots, onion, celery, and Contandina sauce (I have been known to make it without celery if you don’t enjoy that flavor). Season with salt to your liking. Let all the ingredients simmer for 1 1/2 – 2+ hours.
Separate the carrots from the pot. Throw away the marrow bones, onion, and celery. Add small pasta of your choice to the broth with the meat. Dice or smash the carrots and then add back to pot. Serve plain or sprinkle with Parmesan cheese.
I hope you enjoy this satisfying recipe that’s easy to make. You can always double it up to get two family servings out of it.
We never get tired of this delicious and healthy soup.