Ingredients with Measurements:
- 1 lb elbow macaroni
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Cheese grater
Step-by-step instructions:
1. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. In a large pot, heat some olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
4. Pour in the beef broth, diced tomatoes, and tomato sauce. Stir to combine and bring to a boil.
5. Reduce the heat to low and add the frozen corn and peas. Simmer for 10 minutes.
6. Add the cooked macaroni to the pot and stir to combine.
7. Remove the pot from the heat and stir in the shredded cheddar cheese and sour cream until melted and well combined.
8. Season with salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the ground beef and onion. Low heat for simmering the soup.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 480
Fat: 19g
Carbohydrates: 47g
Protein: 29g
Sodium: 1190mg
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any type of pasta can be used instead of elbow macaroni.
- Any type of cheese can be used instead of cheddar cheese.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add some chopped celery and carrots for extra veggies.
- Use Italian seasoning instead of salt and pepper for a different flavor.
- Add some hot sauce or red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to cook the macaroni separately and add it to the soup at the end to prevent it from getting too mushy.
- Use a cheese grater to shred the cheese for easier melting.
- If the soup is too thick, add more beef broth or water to thin it out.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with some chopped parsley or green onions on top.
Garnishes:
Chopped parsley or green onions.
Pairings:
Serve the soup with some crusty bread or crackers.
Suggested side dishes:
A side salad or some roasted vegetables would pair well with this soup.
Troubleshooting advice:
If the soup is too thick, add more beef broth or water to thin it out. If the soup is too thin, let it simmer for a bit longer to reduce and thicken.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Macaroni soup is a classic comfort food that has been enjoyed for generations.
Flavor profiles:
This soup is savory, cheesy, and loaded with flavor.
Serving suggestions:
Serve this soup as a main course for a cozy dinner at home.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Creamy, Cheesy, Comforting, Rich