Grandma Marie's Homemade Beef Soup

This week Kathy has a tasty soup recipe for us that her family likes to eat in a unique way!

This week Kathy has a tasty soup recipe for us that her family likes to eat in a unique way!

Kathy's comments: my mother-in-law taught me how to make this soup ... it's not difficult to make, it is actually quite simple ... but she made it the best! The only thing I found a little odd was when my husband's family ate this soup they would take the meat out of the soup and eat it separately, on the side in another dish, and pour red wine vinegar over it. So now my husband has passed that down to our children and they also enjoy the meat with the vinegar ... not me, though! I like it in my soup! So, if you are up for a new taste adventure - give it a try - or keep it in the soup like I do and sprinkle some grated cheese on top. Enjoy!

What You Need
From the Store:
(Prices sourced from ShopRite.com)
15 oz. can of tomato sauce $0.67
2 lb. Boneless Beef Chuck Roast (on sale @ $2.15/lb.) $4.30
1 onion – quartered $0.50
3 long carrots or 1/2 of a 16 oz bag baby carrots $0.85
1/2 lb. orzo pasta $0.68
Total $7.00

From Your Pantry:
3 stalks celery - cut into 2" pieces
Salt and pepper
Garlic powder

What to Do
Put the boneless chuck roast in a pot and cover the meat with water, bringing it to a boil.
Add salt, pepper and garlic powder, lower the temperature and simmer for 1 1/2 hours - then, add onion, carrots and celery and the can of tomato sauce and continue to cook for another 1 1/2 hours. Cook the orzo according to package directions.
When the soup is done, remove the meat from the pot and pull it apart into pieces.
Add the pieces of meat back into the soup and serve with the orzo.

Phil's producer Kathy Nisivoccia is sharing her recipes with us each week that feed a family of five for less than $10!
Kathy and her fire-fighting husband Lenny live in Nutley, New Jersey with their three girls Lauren, Jaclyn and Christina.