Beef Soup With Pasta
1-1/2 pounds beef shank, cut in 2-inch pieces
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
salt and pepper
1 can (15 ounces) whole peeled tomatoes
1/2 cup orzo or egg noodles
Using a large soup kettle, brown beef shank in oil. Add onion and carrot, and cook until glazed. Add 1-1/2 quarts water, salt and pepper to taste, tomatoes and their juices, and bring to a boil. Cover and simmer for 2 hours, or until meat is tender. Remove bones and meat from broth, and skim off fat. Strain broth, pressing vegetables through a sieve. Bring to a boil, add orzo, and cook until tender, about 12 minutes. Remove meat from bones, cut in small pieces, and return to broth. Heat until hot through.
Makes 6 to 8 servings
*Orzo is a small seed-shaped pasta traditionally used in soups and giouvetsi.