This recipe elevates the humble hamburger soup to new heights by incorporating tender macaroni for a satisfying, stick-to-your-ribs meal. It's perfect for chilly evenings, family gatherings, or a quick weeknight dinner. This recipe is designed to be adaptable to your preferences and what you have on hand, so feel free to experiment!
What Makes This Hamburger Macaroni Soup Recipe Unique?
Many hamburger soup recipes lack depth of flavor. This recipe focuses on building layers of flavor through careful browning of the hamburger, a rich vegetable base, and a touch of Worcestershire sauce for an umami boost. The macaroni adds a hearty texture, making it a complete and fulfilling meal. We’ll also address common questions and concerns to ensure you achieve soup perfection.
Ingredients:
- 1 lb ground beef (80/20 blend recommended)
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup elbow macaroni
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Optional: 1 bay leaf (remove before serving)
- Optional: Fresh parsley, chopped (for garnish)
Instructions:
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Brown the beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
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Sauté the vegetables: Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Add the liquids and seasonings: Pour in the beef broth and diced tomatoes (undrained). Stir in the oregano, basil, Worcestershire sauce, salt, pepper, and bay leaf (if using).
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Simmer: Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
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Add macaroni: Stir in the macaroni and continue to simmer until the macaroni is cooked through, about 8-10 minutes, or according to package directions.
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Serve: Remove the bay leaf (if used) before serving. Garnish with fresh parsley, if desired.
Frequently Asked Questions (FAQ)
Can I use other types of pasta?
Yes, you can experiment with other small pasta shapes like ditalini, small shells, or even broken spaghetti. Just be mindful of cooking times; smaller pasta will cook faster.
How can I make this soup thicker?
If you prefer a thicker soup, you can mash some of the cooked macaroni against the side of the pot to release some starch, or stir in a tablespoon or two of cornstarch mixed with a little cold water at the end of cooking.
Can I make this soup in a slow cooker?
Absolutely! Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.
What kind of ground beef is best?
An 80/20 blend of ground beef works well because it provides a good balance of leanness and fat, resulting in a richer, more flavorful soup. You can adjust the fat content to your preference.
Can I add other vegetables?
Feel free to add other vegetables like diced potatoes, green beans, or corn. Add them along with the carrots and celery. Keep in mind that adding more vegetables might increase the cooking time.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before storing it in airtight containers in the freezer for up to 3 months.
This hearty hamburger soup with macaroni is a true crowd-pleaser. Enjoy the comforting flavors and the ease of this delicious recipe! Remember to adjust seasonings to your personal taste. Happy cooking!
