A little bit of love in every spoonful

Written by Joy Paoletti and Judy Vig
Tuesday, 20 September 2011 23:00

dAs always, we meet a few times during the week with our mom to talk about recipes for our Web site and the stories behind them, and there is always a story.

Mom begins the lunch with an update on all the family gossip, and then the more important family business — cousin Dottie feels better, her husband Frank looks good for his age, and Auntie Lou wants to have everybody over.

We love it when mom tells us about how her family and friends, all those years ago, celebrated a holiday or prepared a meal; many little tips and sayings that go along with each recipe.

They lived in Hartford in a large apartment building with long hallways. Our mom and her cousins were always running back and forth to each other’s apartment and enjoying all the good foods that were simmering on each stove.

Mom never had a chopping board, just a very large carving board that pulled out from the cabinets. We don’t remember her ever chopping her onions or carrots. She used to cut them with a pairing knife right over the pot and into the boiling soup on the stove.

Her beef soup recipe was always a favorite, and a staple in our home. As we move into the cooler temperatures, this will surely hit the spot.

A few months back, Judy suffered from severe anemia and had to eat foods rich in iron. Mom could not run any faster from that hospital room to the grocery store, then straight to the kitchen and worked hard on a cure — her beef soup. That was it; she was sure of it. Mom said, “It is made from beef bones and vegetables, it is rich in iron and vitamins, and with a handful of spinach tossed in, Judy will be stronger in no time.”

But there is a secret ingredient Mom put in, a very special one — love. She stayed home for two days, making that soup, stirring it and adding so much love that you could actually taste it in every spoonful. Thanks, Mom; it worked!

Look for us in the September/October issue of The Food Magazine, which is available now. Our names made the cover, but check inside for a great “2-minute take” on an old-time favorite. Enjoy.

16 cups cold water (about)

2 1/2 pounds beef marrow bones

1 1/2 pounds beef chuck, (we used short ribs)

1 pound beef shin

4 large onions, quartered

1 clove garlic, (use more if you like)

5 celery stalks with leaves, rinsed and in half

5 carrots, peeled and into chunks

1/2 to 3/4 of 28 ounce crushed tomatoes

Spinach, optional

Simmer all in a large stock pot for at least three hours; it couldn’t be easier. Taste after three hours and add more garlic and onion powder. At this point, add any green leafy vegetable and any pasta that you like. Cook pasta separately. We even use tortellini.