Macaroni Soup
A hearty beef soup enriched with tender macaroni pasta, made from a rich shin of beef broth that's been clarified to a clear, golden finish.
Ingredients
- 2 pounds Beef shin, bone-in (For rich, flavorful broth)
- 8 cups Water, cold (For the broth)
- 1 large Onion, peeled and halved
- 1 large Carrot, peeled and roughly chopped
- 2 stalks Celery stalk, roughly chopped
- 2 leaves Bay leaf
- 6 peppercorns Black peppercorns, whole
- 1 teaspoon Salt (Plus more to taste)
- 1 cup Macaroni pasta, elbow or small shells (Dried pasta)
- 1 large Egg white (For clarifying the soup)
- 1 shell Egg shell, crushed (From the same egg, helps clarification)
More recipes using Beef shin
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Shin of Beef Soup
A rich, traditional beef soup made from shin of beef, simmered until thickened and clarified with egg white, finished with Worcestershire sauce and sherry.
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Vermicelli Soup
A clear beef broth soup enriched with delicate vermicelli pasta, made from a slow-simmered shin of beef stock and clarified with egg whites for a crystal-clear finish.
Instructions
- 1Rinse the beef shin under cold water and pat dry. If desired, brown the shin in a large pot over medium-high heat for better flavor, about 3-4 minutes per side.
- 2Add the beef shin to the pot with cold water, onion, carrot, celery, bay leaves, peppercorns, and salt. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface.
- 3Cover partially and simmer gently for 2.5 to 3 hours, until the beef is very tender and the broth is richly flavored. Check occasionally and add more water if needed to keep ingredients covered.
- 4Remove the beef shin and set aside. Strain the broth through a fine-mesh sieve into a clean pot, discarding the vegetables and aromatics. If desired, shred some of the beef meat to add back to the soup later.
- 5In a separate pot, bring salted water to a boil. Add the macaroni and cook according to package directions until perfectly tender, about 8-10 minutes. Drain and set aside.
- 6Lightly beat the egg white with the crushed egg shell and 2 tablespoons of cold water. Bring the strained broth to a gentle simmer. Slowly pour the egg white mixture into the simmering broth while stirring gently. Stop stirring and let simmer undisturbed for 10 minutes. The egg white will coagulate and trap impurities, rising to the surface.
- 7Carefully strain the broth through a fine-mesh sieve lined with cheesecloth or a clean kitchen towel, removing the egg white raft. The broth should now be clear and golden.
- 8Return the clarified broth to the pot and bring to a gentle simmer. Add the cooked macaroni and any reserved shredded beef. Heat through for 3-5 minutes. Taste and adjust seasoning with salt and pepper. Serve hot in bowls.
