Recipe by *sweetomato*
Although I have not tried it yet, it sounds good and I wanted to save it to my cookbook for later. It came from Oldfashionedliving.com's newsletter.
Top Review by bmcnichol
Made for Spring PAC 2008. This was good and easy to make. I did change it up a bit as I thought it had too much liquid for our tastes. I used 2 pounds of meat, 3 quarts of water, 6 ounces of tomato paste and a pound of orzo pasta. I followed the rest of the recipe as written. It was tasty and something different for us.
- 1 1⁄2 lbs round steaks or 1 1⁄2 lbs chuck steaks, cut into small cubes
- 2 cups chopped carrots
- 1⁄2 cup diced celery
- 1 large onion, chopped
- 4 quarts water
- 3 tablespoons beef base
- 2 tablespoons tomato paste
- salt & fresh ground pepper
- 8 ounces orzo-small shell pasta
- grated parmesan cheese
Directions See How It's Made
- In a large soup pot, brown the beef cubes on all sides with the onion. Season with salt and pepper. Add the water Bring to a boil. Skim off any residue that is on the top of the water. Lower the heat to medium and cook for an hour.
- Add the beef soup base according to instructions on the brand you use. Add the carrots and celery. Continue to simmer on medium, while the pan is covered for an additional 30 minutes,or until the vegetables are tender.
- Taste and add more pepper and salt if needed. In another pan cook the pasta till just done as instructed on the package. Drain and add to the soup pot. Serve with Parmesan cheese on the side.