Beef and Macaroni Soup

The Best Beef and Macaroni Soup Recipe: A Hearty Winter Comfort Food

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Introduction

Nothing quite compares to the soul-warming comfort of a steaming bowl of beef and macaroni soup on a chilly evening. This best beef and macaroni soup recipe has become our family’s go-to dinner when we need something that’s both satisfying and simple. The combination of tender ground beef, perfectly cooked elbow macaroni, and a rich tomato-based broth creates a symphony of flavors that turns any ordinary weeknight into something special.

What makes this easy beef and macaroni soup for beginners so irresistible is how it transforms basic pantry staples into pure comfort. The aroma alone – that magical blend of browning beef, sautéed onions, and simmering herbs – has a way of drawing everyone to the kitchen before dinner is even ready. I’ve been making this recipe for years, and it never fails to earn enthusiastic approval from both kids and adults alike.

This isn’t just another soup recipe; it’s the kind of family friendly beef and macaroni soup that creates lasting memories. Whether you’re feeding a crowd or meal prepping for the week ahead, this hearty soup delivers every single time. The best part? You can have it bubbling away on your stovetop in under an hour, making it perfect for those busy days when you want something homemade without the hassle.

Why You’ll Love This Recipe

• Uses pantry staples – Ground beef, macaroni, and basic seasonings create magic
• One-pot wonder – Everything cooks together for minimal cleanup
• Kid-approved – Even the pickiest eaters ask for seconds
• Budget-friendly – Feeds a family without breaking the bank
• Freezer-friendly – Make double and save half for later

Ingredient Notes & Substitutions

Ground beef forms the protein foundation of this soup. I prefer 80/20 ground beef for the best flavor balance, but 93/7 works if you want a leaner option. You can easily substitute ground turkey or even plant-based ground meat for dietary preferences.

Beef broth provides the rich, savory base that makes this soup so satisfying. While chicken broth works in a pinch, beef broth delivers that deep, hearty flavor we’re after. Vegetable broth is another viable alternative for a lighter taste.

Elbow macaroni is my pasta of choice because its shape holds onto the broth beautifully. However, small shells, rotini, or even broken spaghetti work equally well. The key is choosing a pasta that won’t overpower the other ingredients.

Frozen mixed vegetables add nutrition and color without requiring extra prep work. Fresh vegetables work too – just add them earlier in the cooking process to ensure they’re properly tender.

Diced tomatoes and tomato paste create the soup’s signature flavor profile. The paste intensifies the tomato taste while the diced tomatoes add texture and freshness.

How to Make It

The secret to this quick beef and macaroni soup recipe lies in building layers of flavor from the ground up. Starting with properly browned ground beef ensures we capture all those delicious fond bits that add depth to our broth. Don’t rush this step – let the beef develop a nice golden color before adding the onions.

When you add the liquids, that’s when the magic really starts happening. The tomato paste gets whisked into the hot broth, distributing its concentrated flavor throughout the soup. This technique prevents any lumpy bits and creates a smooth, unified base.

The timing of adding the pasta is crucial for the perfect texture. Adding it directly to the soup allows the macaroni to absorb some of the broth’s flavor while cooking, but you’ll want to watch it carefully to avoid overcooking. The pasta should be tender but still have a slight bite to it.

Tips for Success

Brown the beef thoroughly – This creates the flavor foundation for your entire soup. Don’t crowd the pan, and let it develop a nice golden color.

Drain excess grease – Too much fat will make your soup greasy rather than comforting. A quick drain after browning keeps things balanced.

Don’t overcook the pasta – Since it continues cooking in the hot broth even after you remove the pot from heat, aim for just shy of your preferred doneness.

Taste and adjust seasoning – Every brand of broth has different sodium levels, so always taste before serving and adjust salt and pepper accordingly.

Let it rest briefly – A five-minute rest after cooking allows the flavors to meld and prevents burning tongues at the dinner table.

Storage & Reheating

This healthy beef and macaroni soup version stores beautifully in the refrigerator for up to four days in airtight containers. When reheating, you might notice the pasta has absorbed some liquid – simply add a splash of broth or water to restore the desired consistency.

For longer storage, this soup freezes exceptionally well for up to three months. I recommend slightly undercooking the pasta if you plan to freeze it, as it will continue cooking during the reheating process. Thaw overnight in the refrigerator, then reheat gently on the stovetop, stirring occasionally and adding liquid as needed.

When reheating individual portions, the microwave works perfectly. Heat in 30-second intervals, stirring between each, until heated through.

Serving Suggestions

This simple beef and macaroni soup meal pairs wonderfully with crusty bread or homemade dinner rolls for dipping. A crisp green salad with vinaigrette provides a fresh contrast to the hearty soup. For extra indulgence, serve alongside grilled cheese sandwiches – the combination is absolutely divine.

Consider topping individual bowls with freshly grated Parmesan cheese, a dollop of sour cream, or chopped fresh herbs like parsley or basil for added flavor and visual appeal.

Frequently Asked Questions

Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors have time to meld. Just be aware that the pasta may absorb some liquid, so you might need to add extra broth when reheating.

What if I don’t have frozen mixed vegetables?
Fresh vegetables work perfectly – just add them when you brown the onions so they have time to cook through. Carrots, celery, and peas are classic choices.

Can I use a different type of pasta?
Certainly! Small pasta shapes work best. Try shells, rotini, or even broken lasagna noodles for variety.

Notes

This homemade beef and macaroni soup ideas recipe originated from my grandmother’s kitchen, though I’ve streamlined it for modern cooking. She always said the secret was in the browning – taking time to develop those flavors at the beginning makes all the difference in the final result.

I love how versatile this recipe is. Sometimes I add a can of corn for sweetness, or throw in some leftover vegetables from the refrigerator. It’s the kind of recipe that welcomes experimentation while always delivering comfort.

Ingredients:

• Ground beef
• Onion diced
• Beef broth
• Diced tomatoes
• Tomato paste
• Worcestershire sauce
• Oregano
• Dried basil
• Elbow macaroni uncooked
• Frozen mixed vegetables
• Salt and pepper to taste

How To Make Beef and Macaroni Soup:

Step 1. Place the meat and onions in a saucepan over medium-high heat, and cook until the meat is browned and the onions have softened. Drain any excess grease.

Step 2. Pour in the beef broth, diced tomatoes, tomato paste, worcestershire sauce, basil, oregano, and salt and pepper to taste. Bring to a boil.

Step 3. Stir in the macaroni noodles and frozen vegetables. Reduce the heat to medium-low, cover, and simmer until the noodles are cooked to your liking.

Step 4. Serve garnished with freshly chopped parsley.

THANKS FOR PINING!

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