A Hearty, Comforting, and Family-Friendly Bowl**
Beef Macaroni Soup is one of those timeless, cozy dishes that warms you from the inside out. It is a complete, balanced meal in one pot: tender ground beef, soft elbow macaroni, aromatic vegetables, and a flavorful broth that becomes richer with every minute of simmering. This is the kind of soup that reminds people of childhood evenings, cold winter nights, and comforting home cooking.
Below is the full recipe written in a detailed, slow, step-by-step way so that every part is clear and easy to follow.
Ingredients
For the Soup Base
- 450 grams ground beef
- 1 medium onion, finely chopped
- 2 carrots, peeled and diced
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced (optional but adds sweetness)
- 1 tablespoon tomato paste for richness
- 1 can (400 grams) crushed tomatoes or diced tomatoes
- 6 cups beef broth or water mixed with beef bouillon
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt, or more to taste
- ½ teaspoon black pepper
- 1 bay leaf
For the Macaroni
- 1 to 1½ cups elbow macaroni, uncooked
Optional Add-Ins
- A handful of fresh parsley, chopped
- A splash of Worcestershire sauce for depth
- A pinch of chili flakes for heat
- A spoon of sugar to balance acidity if needed
Instructions (Detailed and Extended)
Step 1: Prepare your ingredients
Before cooking, take a few minutes to chop all vegetables, mince the garlic, and measure your seasonings. This simple preparation step will make the cooking process smoother and more enjoyable.
Step 2: Brown the ground beef
Place a large soup pot or heavy Dutch oven over medium heat. Add the ground beef without oil, since the meat will release enough fat on its own. Allow it to cook slowly, breaking it apart into smaller pieces with a wooden spoon.
Cook until the meat loses its pink color and begins to brown lightly. Browning enhances flavor and gives the soup a deeper, richer taste.
If there is a lot of excess grease, drain some of it, but leave a thin layer of fat because it helps carry flavor.
Step 3: Sauté the vegetables
Add the chopped onion, carrots, celery, and bell pepper into the pot with the beef. Stir well so the vegetables soak up the beef flavor and fat.
Let everything cook for 5 to 7 minutes, until the vegetables begin to soften. The onions should turn slightly translucent.
Add the minced garlic and cook for another minute, stirring constantly so it does not burn.
Step 4: Add tomato paste and spices
Add the tablespoon of tomato paste directly to the pot and mix it into the beef and vegetables. Allow it to cook for about two minutes; cooking tomato paste briefly caramelizes the sugars and deepens the flavor.
Sprinkle in the paprika, dried oregano, dried basil, salt, and pepper. Add the bay leaf. Stir well to blend all the spices.
Step 5: Build the broth
Pour in the crushed tomatoes and the beef broth. Stir to combine everything.
Turn the heat up until the soup begins to gently boil, then immediately reduce the heat to low and allow it to simmer.
Let it simmer uncovered for at least twenty minutes. Simmering brings the flavors together, making the broth richer and smoother.
Step 6: Add the macaroni
After the soup has simmered, add the uncooked elbow macaroni directly into the pot. Stir well to prevent sticking.
Let the macaroni cook in the soup for about eight to ten minutes, or until it becomes tender.
As the pasta cooks, it will absorb some of the broth, thickening the soup naturally.
Step 7: Taste and adjust
Once the macaroni is cooked, taste the soup. Add more salt, pepper, or herbs if needed.
If you want a deeper flavor, add a small splash of Worcestershire sauce.
If the soup feels too thick, add an extra half-cup of water or broth.
Step 8: Add fresh herbs and rest
Remove the bay leaf.
Add fresh parsley if you like the brightness it gives.
Allow the soup to rest for five minutes before serving. This resting time helps the flavors settle and deepen.
Serving Suggestions
- Serve in deep bowls with crusty bread, toast, or warm rolls.
- A sprinkle of grated Parmesan or cheddar on top creates a creamy, savory finish.
- It pairs well with a simple green salad for a balanced meal.
- This soup reheats beautifully, and the flavors become even stronger the next day.
Storage Instructions
- Store leftovers in airtight containers in the refrigerator for up to three days.
- Macaroni absorbs broth over time, so if the soup becomes too thick the next day, just add a splash of water or broth while reheating.
- You can freeze the soup, but it is better to freeze the base without the pasta. Cook fresh macaroni when serving.
