A meal in a bowl.

Jewish meat staple or not, moist and flavorful or not—my kids don’t like brisket. This is a small problem after I have just roasted six pounds of meat. Necessity being this mother’s nudge to invent, I developed Brisket Soup. It might look like vegetable beef soup to the kids, but I know better. Yesterday’s dinner: “I don’t care for brisket;” tonight’s soup, “thumbs up.”

Brisket Soup (Vegetable-Beef Soup)

• 1 small onion, chopped
• 2 Tbs. olive oil
• 6 c. roasted, chopped brisket
• 2 c. chopped cabbage (optional)
• 3 carrots, sliced
• 1 large sweet potato, chopped
• 1 c. green beans, cut
• 1/4 c. parsley, chopped
• 1 Tbs. salt
• pepper
• 2/3 c. macaroni
• 2/3-1 c. meat gravy
• small can of chopped tomatoes (optional, if you want a tomato base)

Saute the onion in olive oil, add all ingredients except for the macaroni, Cover with 3-4″ of water. Bring to a boil, then simmer for 1-2 hours. Fifteen minutes before serving add the macaroni.