beef, onion, carrot, celery and tomato in large soup kettle with water
to cover (about 3 quarts). Cover pot and bring to boil.
boiling, lower heat and simmer, skimming, for about 3 hours. Turn off
heat and let sit for another hour.
chicken, beef, and vegetables. Strain soup through sieve into large bowl.
Refrigerate overnight to let fat congeal. Discard vegetables. Chicken
and beef can be part of dinner.
congealed fat. Put 8 cups broth into medium saucepan and bring to boil.
When boiling, remove 2 cups of broth and set aside. Add pastina to saucepan,
bring back to boil and cook, covered, about 7 - 8 minutes.
beat egg. Stir in parmigiano and mix with a fork until well blended. When
blended, beat into reserved two cups of broth. Add to the soup with pastina,
and cook for 4 minutes more.
4 to 5
Contributor: Loretta Harrison for Brenda