Joe’s Supreme Soup
"This is my version of a delicious soup that Bob and Alexis Rosa, Nanc, Chris, and I enjoyed one beautiful California evening at a quaint little Italian restaurant in San Francisco. It was made from leftover beef and chicken stock, though the flavor should always favor the beef."
— Joe Mazzoni
Serves 8-10
Ingredients
1 small whole chicken
3 pounds bone-in chuck roast
1 small onion, left whole
2 carrots, diced
2 celery stalks, diced
1 sprig fresh parsley, left whole
2–3 Swiss chard leaves, chopped
½ cup pastina
8 quarts water
Kosher salt and freshly ground black pepper, to taste
Freshly grated Parmigiano-Reggiano, for serving
Crusty sourdough bread, for serving
Directions
- In a large stockpot, combine the chicken, chuck roast, onion, carrots, celery, parsley, water, salt, and pepper. Bring to a gentle simmer and cook for approximately 4 hours, allowing the broth to develop rich flavor.
- Strain the broth and skim off any excess fat. Remove the beef from the bone and shred into bite-sized pieces. Return the carrots, celery, and beef to the broth, discarding the onion and parsley.
- Add the chopped Swiss chard and pastina, then simmer for 20 minutes, stirring occasionally until the pasta is tender.
- Serve hot with freshly grated Parmigiano-Reggiano and slices of warm, crusty sourdough for soaking up every last spoonful of broth.
Notes
- Joe's Notes
The cooked chicken makes an excellent second meal served cold with a simple green salad, or it can be enjoyed alongside the soup.
For a Southwestern twist, stir in 1–2 chopped green chiles, thicken the broth with 2 tablespoons cornstarch mixed with cold water, and add diced leftover chicken. - Lisa's Modern Update
Lisa Mazzoni recommends browning the chuck roast before adding it to the stockpot. Developing a rich caramelized crust adds another layer of depth to the broth while preserving the spirit of Joe's original recipe. Finish each bowl with plenty of freshly grated Parmigiano-Reggiano, a generous crack of black pepper, and serve alongside warm, crusty sourdough—perfect for dipping into the rich, slow-simmered broth. - 2022 Cappella
Joe's Supreme is a celebration of simple ingredients transformed through patience. The slow-simmered broth, tender beef, Swiss chard, and Parmigiano-Reggiano echo the savory character of the 2022 Cappella, where aromas of fir forest and bacon jam give way to notes of vanilla cola, soft leather, black pepper, and blueberry. Together, they create a pairing that is both rustic and refined—a reflection of the Mazzoni family's table, where recipes and wines are crafted to be shared.