2 quarts Brodo di Carne (meat broth)

1 C. dry, white wine

1 pound rib eye steak, sliced thin (similar to minute steaks)

1/2 tsp salt

1 tsp black pepper, freshly ground

1 clove garlic, chopped

1 T. olive oil

1 bay leaf

1/2 bunch fresh cilantro, chopped

 

In a large pot (3 quarts minimum) heat the olive oil over medium heat. Add the garlic and cook for 30 seconds. Add the Brodo di Carne, white wine, bay leaf, salt, and pepper and allow to gently simmer.

Slice the beef into strips 1/4″ x 2″. Add the beef to the broth and bring to a boil over medium heat.

Reduce the heat to low and simmer for 5 minutes. Remove from the heat and add the cilantro. Stir through the soup and serve immediately.