Papa’s Soup

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Step 1

In a large stock pot on medium high heat add 2 tablespoons of cooking olive oil and add your diced (fine dice) veggies, cook for 10 minutes

Step 2

Once veggies are cooked down remove from pot and add salted chuck with two more tablespoons of olive oil on medium high heat

Step 3

Once chuck is browned cover with 6-8 cups of water depending on size of chuck and how much broth you want, then reduce to a rolling boil (barely bubbling)

Step 4

Let the chuck cook down for about 4 hours or until tender, remove from pot and shred

Step 5

Strain broth with either a spider skimmer or through a fine strainer/cheese cloth to remove any debris

Step 6

Color your clean broth with a tablespoon of tomato paste or more depending on how you like it and salt it to taste (you will need a lot of salt)

Step 7

When ready to serve add veggies and meat back to finished stock, and cook a pot of broken up angel hair (about an inch), add angel hair to soup and serve with fresh cheese