Elmer's Brisket Soup

soups

This is one of the dishes that I associate with my childhood. My Dad made this soup regularly, and although I wasn't very big on brisket as a child, I always loved the soup. From my Mom: 'Another dish that was one of Michael’s dads favorite was Italian soup. It can be made with any type of meat but we mostly used brisket of beef. About a pound of brisket, sliced to serving size pieces and browned in olive oil with minced garlic and onions.'

Ingredients

1 lb. brisket

olive oil

1 onion, minced

Fresh minced garlic

2-3 celery stalks, cut into 3 inch pieces

2-3 carrots, peeled and cut into 3 inch pieces

Handful of celery leaves, minced

Handful of fresh Italian parsley, minced

1 can Hunts whole tomatoes

Salt & Pepper to taste

Small Seashell pasta

Parmesan cheese

Instructions

Step 1
Slice the brisket into serving size pieces and brown in a pan with olive oil, minced garlic, and minced onion. In a large soup pot or crock pot, add meat, garlic, onion, celery leaves, parsley, salt and pepper.

Step 2
Add 1 can of Hunts whole tomatoes, break up tomatoes in to smaller pieces, fill with water, cover and simmer until meat is tender.

Step 3
Add carrots about an hour before the meat is done and celery stalks the last 30 minutes.

Step 4
Remove meat and vegetables to serve as side dish and add small seashell pasta to broth for soup. Cook until pasta is al dente.

Step 5
Serve soup with lots of parmesan cheese on top.