Homemade Beef Soup with Mini Meatballs
Like Grandma used to make – –
  • 2pounds bone-in chuck roast
  • 2tablespoons oil
  • 6quarts cold water
  • 1 large onion, chopped
  • 3 celery stalks, chopped
  • 2 carrots, chopped
  • 1cup crushed tomatoes
  • 1 garlic clove, minced
  • 8 parsley springs, chopped
  • salt and pepper to taste
  • 3cups DiRusso’s® Mini Meatballs
  • 1cup Rosemarino or pastina macaroni, uncooked
  • 2tablespoons grated Parmesan cheese
  1. In a soup pot, add oil and brown the chuck roast on both sides, seasoning with salt and pepper.
  2. Add the water. Cover the pot and bring to a boil, then reduce to a simmer. Cook for about an 1-1/2 hours, skimming off foam and grease. Remove the meat and cut into bite size pieces.
  3. Add the onions, celery, carrots, tomatoes, garlic, parsley to the pot and simmer for 15 minutes.
  4. Cook the macaroni according to the package directions. Add the macaroni, mini meatballs and beef to the pot and simmer for 10 minutes.
  5. Add salt and pepper to taste. Just before serving, sprinkle cheese on top.