The secret to an amazing Soup

June 20, 2024

Did you cook a corned beef for St. Patricks Day?

It was our 2^nd year of cooking up our “Crave Worthy Corned Beef” recipe and it was amazing!

We brined ours for 5 days because I forgot to get it started sooner. Haha.

But, honestly, I think that was plenty.

When you cook it, you just use plain water, no salt or anything, and so much flavoring comes out of the brisket, leaving you with a delicious broth.

DON’T THROW THAT BROTH AWAY!

I’ve written to you about this before but I almost always save the liquids, broths, and leftovers after cooking meats because they have such a rich flavor—and nutritious profile.

It’s a shame to throw that away.

It tastes so much better than packaged stocks--you can put it in a ziplock and store it in the freezer until you need it.

So, I saved the Corned Beef “water” and made a fantastic Italian Wedding soup the other night.

The secret was in the sauce (or this case broth).

It had such a unique flavor that blended so well with the ingredients of the soup.

This soup is a great weeknight meal, and another unique way to use ground beef--which is a convenient kitchen staple.

I think it took me maybe 15 minutes to prepare.