Ingredients:
½ lbs beef, cut into small pieces
2 cups diced tomatoes
3 cups of small pasta (orzo, ditalini, stars, tiny shells, etc…)
1 large container beef broth
4 large carrots, chopped
4 large celery stalks, chopped
1 large onion, chopped
½ large head of green cabbage
2 TBS Butter
3 TBS EVOO
Salt and pepper
1 TBS Onion powder
1 TBS Garlic powder
½ tsp Paprika
1 ½ TBS Parsley
1 TBS Oregano
Directions:
Brown the steak with the butter in a heavy bottomed saucepan over medium-high heat. Set aside.
In a large soup pot over high heat, add the EVOO, the chopped vegetables, salt, pepper, paprika, onion and garlic powder. Stir frequently until the veggies are just starting to brown and are caramelized. Pour in the beef broth and diced tomatoes. Drain the oil out of the pan of beef and add to the pot. Combine and bring to a boil. Add in 4 cups of water, bring back to the boil, reduce and let simmer for at least an hour.
When you are ½ hour away from serving add in your pasta of choice, stirring until cooked. Serve with some freshly grated Parmesan cheese sprinkled on top.