Winter Comfort Food: Frankie’s Beef Soup

This recipe is part of a series of occasional recipes from Medford’s Frankie Imbergamo, a cookbook author whose “gravy and meatballs” recipe won a national contest and was featured on chef Emeril Lagasse’s TV show.

The return to seasonably cold temps this week calls for a nice, hearty bowl of soup to combat the cold! Frankie’s Beef Soup is just the thing. Medford’s resident Italian chef likes to pair this dish with a glass or two of white zinfandel.

Ingredients
Water (enough to fill 3/4 of an 8-quart pan)
1 large onion (whole)
1 large bunch celery, cut up
2 bags carrots, peeled and cut up
1 Tbsp. grated Romano cheese
Salt and pepper to taste
2 lb. cut up beef (stew meat or sirloin tips
2 beef bouillon cubes
1 lb. ditalini pasta, cooked al dente and drained
Sprinkle of Romano cheese
Sprinkle of salt and pepper

Fill a large 8-quart pan with water until it’s 3/4 full. Heat approximately ten minutes to get the water hot. Add the whole onion, which will break up as the soup is cooked and stirred, celery, carrots, Romano cheese, salt, and pepper. Cook, covered, for 45 minutes on medium heat. Add meat and bouillon cubes and cook for another hour. Remove lid and cook for another ten minutes. Place pasta in bowls and ladle soup over pasta. Sprinkle with Romano cheese, salt, and pepper.