Ox Roast Soup
A hearty ox roast soup with rich tomato and herb flavors, perfect for comforting family dinners or casual gatherings, featuring tender meat and pasta in a savory broth.
Ingredients
Instructions
- Mix the ox roast, juice, tomato puree, water, oregano, basil, parsley, salt, and pepper together in a large pot.
- Bring to a light boil and let simmer for 1½ hours.
- Add the egg pastina, stirring often, and cook until tender.
- Serve hot, sprinkled with Parmesan cheese on top.
Tips & Substitutions
For a richer flavor, consider browning the ox roast in the oil before adding the other ingredients. If you don't have egg pastina, any small pasta can work as a substitute. Fresh herbs can enhance the dish; feel free to use fresh oregano, basil, and parsley instead of dried. Adjust the seasoning to your taste, especially if using a salty broth.
Serving Suggestions
Serve the Ox Roast Soup hot, garnished with freshly grated Parmesan cheese for added flavor. It pairs beautifully with crusty bread or a simple side salad. For a heartier meal, consider serving it alongside Weight Watcher Bran Muffins, which complement the soup's rich flavors without being overly heavy.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup on the stovetop over medium heat until heated through, adding a splash of water if it thickens too much. This soup also freezes well; portion it out and freeze for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Ox Roast Soup contains roughly 990 calories, with 19g protein, 142g carbohydrates, and 59g fat. It is an excellent source of dietary fiber (313% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 1520mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat in this soup?
Yes, you can substitute the ox roast with shredded beef, chicken, or even a vegetarian protein like lentils for a plant-based version. Just adjust the cooking time accordingly to ensure the meat is tender.
How can I make this soup spicier?
To add some heat, consider incorporating red pepper flakes or diced jalapeños during cooking. You can also serve it with hot sauce on the side for those who prefer to spice up their individual bowls.
Can I make this soup in a slow cooker?
Absolutely! Simply combine all the ingredients in your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the egg pastina during the last 30 minutes of cooking to ensure it doesn't overcook.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).