Great Great Grandma Di Angelis’ Saffron Soup (serves 6)


1 small beef chuck roast

6 little peppercorns

pinch of salt

3 carrots

2 parsnips (fresh)

2 parsley roots

2 stalks of celery

a few celery leaves

a pinch of saffron

4 potatoes

Noodles of your choice preferably from a special store/bakery


1. Boil beef chuck roast, peppercorns and salt for about 1 hour or until medium well.

2. Peel and cut carrots, potatoes, parsnips, parsley roots and celery. They need to be cut into large sections, so cut every into 2 or 3 parts.

3. Boil potatoes separately as to not add too much starch to the broth. Boil noodles separately with celery leaves and saffron. And boil vegetables separately.

4. When everything is cooked through, strain the potatoes and serve them with noodles in a soup tureen (broth should be yellow). Serve meat and veggies on a separate platter.

5. Enjoy with fresh baked Italian bread.

  • Dad loves to add V8 tomato juice to his bowl.
  • This meal is seasonal and some of the ingredients can only be found in the winter from November to February.

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