2 qt. water
1 med. onion, quartered
1/4 tsp. black pepper
1 med. onion, sliced
1 1/2 lb. beef chuck
1 tbsp. chopped parsley
2 stalks celery, sliced
2 c. sliced carrots
1 can (1 lb.) tomatoes
1/4 tsp. oregano
1/2 c. pastina
1/4 c. grated Parmesan cheese (or Romano cheese)

Add water, quartered onion, salt and pepper to beef in deep kettle. Bring to boil, lower heat; simmer 2 hours. Remove beef, strain stock, measure and add water to make 2 1/2 quarts. Dice beef; heat oil in skillet, add sliced onion and parsley and celery. Cook 10 minutes over medium heat stirring frequently. Return diced meat to stock. Add contents of skillet, carrots and tomatoes.