TO MAKE BEEF MACARONI SOUP?
OMG!! Beef Macaroni soup!!! Ohh! You may have eaten it as a child, you may still eat it, or you may have never heard of it. It’s a childhood favorite of mine! It’s been years since I cooked it, and when my husband got home and raised the top on the pot, he exclaimed, “YESSSS!!! I adore it when you make this!”
It’s a deceptively basic soup, consisting just of meat, tomatoes, macaroni, stock, and seasonings. Yet it is just as meaty and clings to the ribs with a vengeance!
It’s the ideal supper for a wet or snowy day since it really warms you up!
When I make this beef and macaroni soup, I boil the macaroni separately and then combine it with the tomato sauce. This method ensures that the macaroni is correctly cooked! You may indeed cook the pasta in the tomato-broth combination, but the end dish will be creamier. When it’s all cooked together, I’m not a fan of the texture. It’s as though the noodles soak too much water and get mushy, and the soup’s texture is thick from the creaminess imparted by the pasta while cooking.
INGREDIENTS :
Approx. 500 grams.Of ground beef.
Canned diced tomatoes with herbs, I used the medium can of 14,5-oz.
Beef broth I used 3 cups.
One can. Of 29-oz of tomato sauce.
A large diced onion.
3 garlic cloves, you need to mince them.
2 large spoons.Of brown sugar.
1 large spoon.Of olive oil.
1½ small spoons.Of basil.
1½ small spoons.Of oregano.
1 small spoon.Of thyme.
Bay leaves, use two o three.
Dry elbow macaroni, prepare two cups to al dente, and drain it.
Shredded Cheddar cheese.
RECIPE STEP-BY-STEP:
Step 1:
I heated olive oil in a large skillet over medium heat. And I sautéed in the diced onion till tender, then I added minced garlic and cooked until it becomes fragrant.
Step 2:
After that, I added ground beef to the skillet and seasoned the meat with salt and ground pepper.
Step 3:
Once the ground beef is cooked, I drained the extra fat.
Step 4:
Following that, I combined the beef broth, with diced tomatoes, and tomato sauce in a medium mixing bowl, and I poured the mixture over the cooked beef.
Step 5:
And just over the top, I sprinkled the brown sugar, dried basil, oregano, thyme, and bay leaves.
Step 6:
And I simmered the sauce for around 15 minutes, meanwhile, I prepared the pasta at this time; I cooked the macaroni to al dente and drain it.
Step 7:
At this step, I added the cooked pasta to the soup and mixed well until everything combined.
Step 8:
And to serve, I ladled soup into bowls, and I added some shredded cheddar cheese on top.
OH, I NEARLY FORGOT TO MENTION HOW DELICIOUS THIS BEEF AND MACARONI SOUP IS WITH SOME SWEET CORNBREAD OR SALTINE CRACKERS! ADDITIONALLY, THE LEFTOVERS ARE DANGEROUSLY DELICIOUS, JUST HEAT IT AND ENJOY IT THE DAY AFTER!!
