Beef Macaroni Soup
A Western-style soup made by sautéing beef and onions until fragrant, then adding stock and macaroni and simmering.
Ingredients
Beef (washed and cut into chunks)
150 g
Onion (washed and sliced)
50 g
Carrot (washed and sliced)
75 g
Celery (washed and minced)
40 g
Garlic (crushed)
1 clove
Macaroni
125 g
Bay leaf (tied into a bundle)
1 slice
Thyme (tied into a bundle)
1 sprig
Broth (divided into two uses)
20 tbsp
Tomato paste
to taste
Black pepper
to taste
Cooking oil
to taste
Instructions
1
Prep ingredients
Wash the beef and cut into chunks, wash and slice the onion, crush the garlic, wash and slice the carrot, wash and mince the celery.
2
Stir-fry the beef
Heat oil in a pot until hot, add beef chunks, onion slices, and garlic, stir-fry, then remove the beef once it is fully cooked.
3
First simmer
Add half of the broth to the pot, tie the bay leaves and thyme into a bundle and add to the pot, cover and simmer for 30 minutes.
4
Add remaining ingredients
Add the remaining broth, tomato paste, and carrot slices to the pot, stir in black pepper to combine.
5
Second simmer
Cover and continue to simmer for 30 minutes, after the soup comes to a boil add macaroni, cover and cook for 10 minutes.
6
Serve
Once the macaroni is tender, remove the herb bundle, sprinkle minced celery over the beef and macaroni, then serve.
