Calling all meat lovers! Create a no-mess main course while the soup is perking. I use this recipe all the time. I often add cuts of meat to a big pot of soup I’m cooking. Not only does it add flavor, but when it is done, I remove it and serve it as a second course.
In fact if your pot is big enough, you should be able to drop in a pound or more of meat, like a piece of flat iron beef or chuck. Country style ribs and sausages are also delicious this way.
Simply wash the meat well in hot water before you add it to the pot and continue cooking your soup.
Remove the meat, keep it warm until ready to serve, then slice, and serve alongside the soup.
Sprinkle with some salt.
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.