Italian Beef And Pasta Soup

1. 1

   Cut up roast into about 12 pieces. Heat olive oil in a large sauce pan or dutch oven over medium high heat then brown meat about 10 minutes.

2. 2

   Add 12 cups of water and all other ingredients except the noodles and cheese.

3. 3

   Reduce heat to low, simmer covered for 4 hours - stirring once in a while breaking up the onion and tomatoes as they soften.

4. 4

   Strain the broth into a large bowl separating the meat into a separate container. Discard vegetables. If making in advance of serving, cool broth and then refrigerate or freeze. Refrigerate or freeze meat separately until preparing to serve.

5. 5

   When preparing to serve: Heat 2 cups of reserved broth per desired serving to a light boil in a sauce pan. Add 1/4 cup acini di pepe per serving and simmer until tender, about 10 minutes. Add appropriate portion of the reserved meat 2 minutes before pasta is done. Serve with generous amount of freshly grated romano cheese on top.

* Per serving · 4 servings · Values may vary.