A wonderful hearty soup topped with a crunchy seasoned crouton with melted mozzarella cheese. Great for a chilly fall or winter day.
Ingredients
- racked beef ribs: 3 pound
- red onions: 5 piece (sliced)
- beef broth: 2 cans (14 ounce cans)
- salt: 2 tsp
- soy based liquid seasoning: 1 oz
- salt and pepper: (to taste)
- slices French bread: 6 piece
- butter: 2 Tbsp (melted)
- garlic powder: 2 tsp
- paprika: 2 tsp
- mozzarella cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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Place beef ribs in a large stock pot over medium heat. Brown on all sides. Cover with water and bring to a boil, then cover, reduce heat and simmer 1 hour.
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Remove meat and bones to a cutting board to cool. Introduce onions, beef broth and salt to the rib water. Bring to a boil, then reduce heat and simmer 1 hour.
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When the bones are cool enough to handle, remove the meat with a knife. Finely chop the meat and add to the soup.
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After an hour of simmering, season the soup with the liquid seasoning and salt and pepper to taste. Simmer 30 minutes more.
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Preheat oven broiler.
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Cut French bread in slices that will fit in your serving bowls. Place slices on a baking sheet and brush with melted butter. Sprinkle with garlic powder and paprika. Place under preheated broiler until browned, 2 to 10 minutes.
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Ladle soup into 6 ovenproof serving bowls. Lay one crouton over each serving. Top with mozzarella. Place bowls on a sturdy baking sheet and place under broiler to melt cheese, 1 minutes. Serve at once.
