Let’s face it. There was a time in the not too distant past where most of our main meals revolved around beef or some other type of red meat.

With the newest medical warnings about what too much meat can do to our innards, we’ve all learned that red meat as a main course is better left to once or twice a week.

Although I’m truly a big fan of beef and lamb, I’ve learned that using them as a secondary ingredient allows me to serve it more often and not have to worry about roto-rooting my arteries at some later date. I find that by using beef and beef broth to make a soup I can have my proverbial cake and eat it too.

The following recipes are perfect for any time that the mood strikes you and can be whipped up in no time at all.

Red Wine and Steak Soup

1 tablespoon olive oil

1 to 2 pounds steak cut into bite-size pieces

Kosher salt and black pepper, to taste

3 tablespoons olive oil or butter

1/2 onion, chopped

2 carrots, chopped

2 stalks celery, chopped

1 bay leaf

1/4 cup flour

1/2 cup good dry red wine

4 to 5 cups beef stock

1 can (14.5 ounces) diced tomatoes in their juice

2 teaspoons fresh thyme, chopped

Heat oil in a stock pot. Season the pieces of steak with salt and pepper and cook for about a minute (turning only once) until it sears on both sides but don’t finish cooking; it needs to finish cooking in the soup. Remove the meat from pot and set it aside.

In the same pot, heat the oil and sauté the onions, carrots, celery and bay leaf until they begin to soften, about 2 to 3 minutes. Add the flour and stir constantly for another 2 to 3 minutes, scraping the brown bits on the bottom of the pot as the flour starts to get golden. Stir in the wine, stock, tomatoes and the thyme. Bring to the boil. Reduce heat and simmer gently for at least 15 minutes until the vegetables are tender.

Stir the beef and the drippings back into the soup; cook about 2 minutes more for medium rare, or until desired doneness. Adjust the seasonings as needed and serve in large bowls. This soup really does eat like a meal.

Garlic and Beef Soup

2 tablespoons olive oil

2 tablespoons minced garlic

1 cup sweet onion, chopped

4 to 5 medium potatoes, peeled and cut into small cubes

3 large carrots, peeled and cut into cubes

1 to 2 pounds of steak, diced

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon soy sauce or Worcestershire sauce

1/2 cup of tomato sauce

5 cups of beef broth

In a stock pot heat the olive oil and then sauté the garlic and onion until soft and golden. Add the carrots and potatoes; mix and cook for a few more minutes. Add the steak, salt, pepper, tomato and Worcestershire or soy sauce; mix well. Cook for a few more minutes. Add the broth and then bring the mixture to a boil, then cover, reduce the heat to a simmer and cook for one hour, stirring occasionally. Serves 6 to 8.

Italian Meatball Soup

Meatballs:

3/4 pounds ground beef

1/2 cup grated Parmesan cheese

3 tablespoons fresh minced parsley

1 egg

2 teaspoons minced garlic

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano

2 teaspoons lemon juice

Soup:

3 tablespoons olive oil

7 cups beef broth

2 cups water

1/2 teaspoon salt

2 tablespoons tomato paste

4 tablespoons fresh parsley, minced

2 whole bay leaves

3/4 cup onion, chopped

3/4 cup carrots, chopped

3/4 cup celery, chopped

1 cup diced potatoes

1/2 cabbage, shredded

Salt and pepper to taste

To make the meatballs: In a bowl combine ground beef, cheese, parsley, egg, garlic, salt, pepper, oregano and lemon juice. Mix to combine and shape into small balls. Place on a cookie sheet and place them in the freezer for 30 minutes to an hour.

After chilling the meatballs heat the olive oil in a stock pot. Briefly brown meatballs, then remove to a plate but don’t clean the pot. To the pot, add the beef stock, water, salt, tomato paste, parsley and bay leaves. Bring to a boil, then simmer for 30 minutes. Add the onion, carrots, celery, and potatoes. Simmer 15 more minutes. Add the cabbage and meatballs. Bring to a boil, and then simmer 8 to 10 minutes. Season with salt and pepper to taste. Remove the bay leaves. Serve with plenty of freshly grated Parmesan cheese sprinkled over the top. Serves 6 to 8.