Rosa Marina Soup
NOTE: You can make this with beef.
You'll need 2 large beef "shank"
steaks and about 1/4 lb of thin sliced
beef braciole
(flank steak) cut up in
small pieces.
You can mix and match the broths if
you want, but you WILL need at least 4
Cups of broth.
The secret ingredient is V8. Please
use this, NOT just plain tomato
juice!!


INGREDIENTS:

1-2 Cups Chicken Broth (homemade
recipe
HERE)
1-2 Cups Beef Broth (homemade
recipe
HERE)
1 Cup Vegetable Broth (you can use
2-4 Vegetable bouillon cubes with 1
Cup water instead)
1 Can Tomato Soup
1/2 Cup or so of V8
28 ounce can of peeled plum tomatoes
(or you can use can of diced tomatoes)
2-3 Carrots, peeled and diced up small
1 large stalk Celery, diced up small
1 medium size Onion, diced
1-2 cloves Garlic, minced
1 large notch butter
Good splash Olive or Pomace Oil
1 small can Tomato Paste
splash of dry Red Wine (optional)
2 Tablespoons Sugar
small pinches of: Basil, Oregano, Salt,
Pepper
1 cup of more of Orzo pasta - however
much you want

DIRECTIONS:
If making this soup with beef, cut up
the braciole into tiny pieces, saute with
butter and olive oil till light brown,
season with a bit of salt and pepper.
Add the carrots, celery and onion and
saute a bit more.
Add the garlic, and deglaze with dry
red wine (or a splash of one of your
broths).
Add the broths and bring to boil. Mix in
the tomato paste.
Add the beef shank steaks.
Cover and simmer for 10 minutes IF
you're transferring this to a slow
cooker. If you're not, then you will
simmer for 1-2 hours on low.
After 10 minutes of simmering,cut up
the plum tomatoes into bite size
pieces, add to soup.
Sprinkle the dry seasonings over top.
If transferring to slow cooker, cook on
high for 1 hour, then low for about 3
hours.
Before serving, boil and drain your
ORZO pasta, put some in bowl, then
ladle in soup. VOILA!!
The shank steak is for flavoring, but it
can also be eaten separately whole, or
you can cut up the meat and add back
into soup.
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