Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato sauce (8 oz)
- 4 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
- 1 cup elbow macaroni
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot, brown the ground beef over medium-high heat. Drain any excess fat.
2. Add the chopped onion and garlic to the pot and sauté for 2-3 minutes until the onion is translucent.
3. Add the chopped carrots and celery to the pot and continue to sauté for another 5 minutes.
4. Add the diced tomatoes, tomato sauce, beef broth, dried thyme, dried basil, salt, and pepper to the pot. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes.
6. Add the elbow macaroni to the pot and let it cook for another 10-12 minutes until the pasta is tender.
7. Stir in the chopped fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer on low heat
Serving size:
Makes 6 servings
Nutritional information:
Calories: 327
Fat: 14g
Carbohydrates: 24g
Protein: 25g
Sodium: 1050mg
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken
- Elbow macaroni can be substituted with any other small pasta shape
- Beef broth can be substituted with chicken or vegetable broth
Variations:
- Add a can of drained and rinsed kidney beans for extra protein and fiber
- Use Italian seasoning instead of dried thyme and basil for a different flavor profile
- Add a splash of Worcestershire sauce for a tangy kick
Tips and tricks:
- To save time, chop the vegetables ahead of time and store them in the refrigerator until ready to use.
- If the soup is too thick, add more beef broth or water to thin it out.
- Leftovers can be frozen for up to 3 months.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Garnish with a dollop of sour cream or grated Parmesan cheese.
Pairings:
Serve with a crusty bread or crackers for dipping.
Suggested side dishes:
A side salad or steamed vegetables would pair well with this soup.
Troubleshooting advice:
If the soup is too salty, add a splash of lemon juice or a pinch of sugar to balance out the flavors.
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:
Molbo soup is a traditional Danish soup made with ground beef, vegetables, and pasta. It is a hearty and comforting dish that is often served during the colder months.
Flavor profiles:
This soup has a savory and slightly sweet flavor from the beef and vegetables, with a hint of acidity from the tomatoes.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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