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Bollito di Carne - Meat Soup

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Created by cooking with nonna,
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 10 Users Voted
Description

Bollito di Carne... there are many variations of this dish depending on the region of Italy that you visit!

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Ingredients
Related Recipes:
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Recipe Category
Holiday Recipes
Regione/Region
Key Ingredients
Difficulty Level
Recipe Groups
Healthy Corner
Heart Friendly Recipes
Mediterranean Diet Recipes
Serves
4 Persons
  • 2 Lbs Beef short ribs
  • 2 Whole large potatoes
  • 4 Carrots
  • 1 Large onion
  • 5 Plum Tomatoes
  • 3 Stalks of Celery
  • EV olive oil
  • Salt
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Nutritional Analysis per Serving
  Calories
682
  Sodium
370mg
  Total Fat
37g
  Total Carbohydrate
39g
  Saturated Fat
12g
  Dietary Fiber
6g
  Trans Fat
0g
  Sugars
7g
  Cholesterol
133mg
  Protein
48g
Vitamins
  Vitamin A
29%
  Vitamin C
94%
  Calcium
8%
  Iron
39%
* Percentage Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calories needs.
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Directions/Steps
  1. Put in a pot 3 quarts of water and the meat.
  2. Before the water comes to a boil, remove from the top all the brown particles floating on the water (This is very important as it removes some of the fat and leaves the soup clear!)
  3. Add to the water, the potatoes, the celery, the onion and the tomatoes cut in small pieces.
  4. Add 3 Tbs of EV olive oil.
  5. Let the meat and all the vegetables cook for about 40 minutes.
  6. Check on the meat as you want it to come easily off the bones.
  7. Serve the meat hot. The soup is excellent with pasta.  Nonna Romana always makes it with cut spaghetti.

Buon Appetito!

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Reviews
Review by acoc660 , Wednesday, 23 March 2011 vote imagevote imagevote image
This is almoat exactly how my mother made beef soup, served with the veggies and meat on the side. She didn't add olive oil though. Short ribs make great soup. Make the day before and refrigerate so the fat can be removed. Brings back great memories...
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Review by frangelica23 , Wednesday, 31 August 2011 vote imagevote imagevote imagevote image
Perfect dish for a cold winters day!!
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Review by ACiciolla1 , Thursday, 19 April 2012 vote imagevote imagevote imagevote image
My nonno and nonna make this! With the cut thin spaghetti or sometimes with farfalline! I love it! With romano cheese sprinkled on top! We call it brote! Yum!
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Review by mjocius , Wednesday, 08 May 2013 vote imagevote imagevote imagevote image
My favorite soup! I use potroast chunks (with the bone) to make the broth, like my Mamma Magnifico (yes, that IS her name). Boil until the meat is tender, at least an hour. I also use a small mesh strainer to skim through the water to remove any unwanted chunks. I don't use oil and I put in about 2 whole stalks of parsely, removed when served. Any kind of small pasta, even rice, will work!
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Review by audreygaia , Thursday, 07 November 2013 vote imagevote imagevote imagevote image
My Mom (currently age 98) made this with chicken added because it was her broth recipe--we would enjoy the meat for dinner---awesome and so easy to make! Buonissimo!
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Review by jackiezaza , Thursday, 07 November 2013 vote imagevote imagevote imagevote image
My Mom made that often. Thanks for the reminder, cant wait to make it! So delicious!
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Review by pizzagirl , Thursday, 07 November 2013 vote imagevote imagevote image
Brought back memories!
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Review by econtcher@comcast.net , Thursday, 22 January 2015 vote imagevote imagevote imagevote image
My favorite soup growing up. Everyone in my mother's family made this soup. Recently made this for my grand children, as the boy was slurping, he gave me a thumbs up. Must sprinkle grated parm or pecorino at the table.
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Review by deedee827 , Thursday, 22 January 2015 vote imagevote imagevote imagevote image
Delicious, my mom made this soup and would take some of the beef and put it on a large platter with lettuce, red onion, and red wine vinegar.....to die for. we would eat this after we had the soup.


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Review by difranco31 , Tuesday, 17 February 2015 vote imagevote image
The ribs have to cook at least 2 hours for them to come off the bone, therefore the potatoes should be added at least after half way cooking time or they will disintegrate. Don't be afraid to add more condiments.
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