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Add a photoThis recipe was given to me by my mother and it is a definite keeper
Ingredientes
- 4 Pork chops bone in about 3/4 " thick
- 1 large onion diced
- 6 Carrots diced
- 4 Stalks celery diced
- 4 Cloves of garlic sliced
- 1 Small head cabbage sliced thin to medium
- 1 C Fresh Italian parsley chopped
- 2 -3 Tbl Olive oil
- 2 Tbl. Sugar
- 1 32 oz Can Crushed tomatoes
- 3 32oz. Boxes chicken broth
- 1 1/2 C Ditalini pasta
- Salt and pepper to taste
Direcciones
- Place the 4 pork chops in a large soup pot and add the 3 boxes of chicken broth
- Cook the pork chops on low to medium heat covered for about 2 - 2 1/2 hours or until the meat is very soft and tender
- When the meat is done cooking take the meat off the bones and chop into small pieces , discard the bones
- Reserve the broth and strain
- While the meat is cooking in the broth chop all of your vegetables
- In a large Dutch oven saute in 2 or more Tbl of olive oil your onions, garlic, carrots and celery until they are slightly transparent
- Then add the sliced cabbage sauté lightly about 6 minutes
- Add the strained broth back to the soup pot and add the chopped pork, sautéed vegetables, can of crushed tomatoes , 1 cup of fresh Italian parsley chopped, sugar, salt and pepper
- Bring to a boil then simmer for an additional 1 to 1 1/2 hours
- 20 minutes before soup is finished cooking add the Ditalini pasta and cook until tender
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 734g | |
| Recipe makes 6 servings | |
| Calories 190 | |
| Calories from Fat 60 | 32% |
| Total Fat 6.8g | 9% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 988mg | 41% |
| Potassium 1156mg | 33% |
| Total Carbs 26.81g | 7% |
| Dietary Fiber 7.5g | 25% |
| Sugars 8.32g | 6% |
| Protein 8.46g | 14% |
