instructions Once the water comes to a boil, lower the heat so you have a nice steady simmer. Let this cook for 2 hours.
ingredients 1 cup Fresh coarse breadcrumbs 3/4 Cups Grated Pecorino Romano 2 tablespoons Milk
instructionsFor the Meatballs: In a large bowl place chopped sirloin, one egg scrambled with a dash of water and a 3/4 cup of grated cheese.
ingredients 2 cups Diced fresh tomatoes with juice (peeled and seeded) 1 box unsalted vegetable broth
instructions Cover meat with fresh bread crumbs that have been moistened with milk and sprinkle with parsley and pepper. Mix gently and wet hands to roll small 1/2 to 3/4 inch meatballs. Adjust seasoning if necessary, add more cheese if they are bland. Set these aside until the soup has cooked for 2 hours. Skim fat off soup as necessary.
ingredients 2 cups Cooked white rice Salt and pepper to taste Extra virgin olive oil to serve French or Italian bread to serve on side
instructions Now remove the short ribs and the onions from pot, dice the onions and return to soup, pull each sliver of beef from the ribs (you may want to sit down for this part) and discard all of the fat and bones. Return beef to soup stir and add 1 meatball at a time. Add the tomatoes stir and simmer for 1 to 2 more hours. Add extra broth if needed.
instructions To serve stir a tablespoon of white rice into each bowl of soup and sprinkle with grated cheese. Serve with sliced crusty French Bread or Italian Toasted Panella with Extra Virgin Olive Oil seasoned with red pepper seeds, salt and pepper on the side.