Sonny and Cher's Macaroni Beef Soup

Sonny and Cher's Macaroni Beef Soup

Shin bone cracked into 4 pieces
2 pounds oxtail bone with meat
4 quarts water
One 10 1/2-ounce can beef broth
1 1/2 teaspoons salt
1/16 teaspoon freshly ground pepper
3 pounds top sirloin, cut in large cubes
2 tablespoons olive oil
Handful chopped parsley
2 good pinches basil
1 bay leaf
1 pound can tomatoes
1/2 can tomato sauce
3 large carrots, peeled and diced
2 medium yellow onions, halved
1 clove garlic, minced
1 small zucchini squash, sliced
1 pound fresh spinach, washed and chopped
1 1/2 cups button mushrooms, sliced
Elbow macaroni
Freshly grated Parmesan (or Romano) cheese

Place bones in a large soup kettle with water, undiluted beef broth, salt and pepper. Bring to a boil, remove scum that forms on top of the water. Lower flame, add parsley, basil, bay leaf, tomatoes, and tomato sauce. Cover, simmer 1 hour skimming off the foam at frequent intervals.

Brown sirloin in hot skillet with olive oil. Add to soup kettle with carrots, onions and garlic. Cover, simmer 2 hours. Correct seasonings, add zucchini, cook 10 minutes. Add spinach and mushrooms, cook 5 minutes more or until spinach is barely cooked.

Cook macaroni according to package directions. Serve macaroni in individual soup dishes. Ladle soup generously over macaroni. Top with grated Parmesan (or Romano) cheese. Serves 8-10.

Thoughts: Vary the vegetables by using green snap beans, broccoli or cabbage. Sonny suggests, "Just be sure to cook the pasta separately so the macaroni is not overcooked and soggy." Cher suggests, "Make a salad of assorted greens tossed with your favorite dressing. Serve with chunks of crusty hot Italian bread. It makes a groovy meal.")