Italian Beef And Pasta Soup

• 1 tablespoon olive oil
• 3 lb chuck roast
• 12 cups water
• 1 large onion, coarsely chopped
• 3 carrots,coarsely chopped
• 3 celery stalks,coarsely chopped
• 3 bay leaves
• 3 ripe tomatoes, cut in halves
• 4 beef bouillon cubes
• 4 chicken bouillon cubes
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• salt & pepper to taste
• 1 1/2 cups acini di pepe
• romano cheese

1. Cut up roast into about 12 pieces. Heat olive oil in a large sauce pan or dutch oven over medium high heat then brown meat about 10 minutes.
2. Add 12 cups of water and all other ingredients except the noodles and cheese.
3. Reduce heat to low, simmer covered for 4 hours - stirring once in a while breaking up the onion and tomatoes as they soften.
4. Strain the broth into a large bowl separating the meat into a separate container. Discard vegetables. If making in advance of serving, cool broth and then refrigerate or freeze. Refrigerate or freeze meat separately until preparing to serve.
5. When preparing to serve: Heat 2 cups of reserved broth per desired serving to a light boil in a sauce pan. Add 1/4 cup acini di pepe per serving and simmer until tender, about 10 minutes. Add appropriate portion of the reserved meat 2 minutes before pasta is done. Serve with generous amount of freshly grated romano cheese on top.

olive oil, chuck roast, water, onion, carrots, celery stalks, bay leaves, tomatoes, chicken bouillon cubes, parsley, garlic, salt, acini, romano cheese

Taken from www.epicurious.com/recipes/member/views/-italian-beef-and-pasta-soup-50106849 (may not work)