Oh my goodness, you guys! I’m practically bouncing with excitement to share this recipe with you today! You know those recipes that just feel like they were passed down from the cooking gods themselves? Well, this Beef and Macaroni Soup is totally one of them!
Picture this: I had just gotten home from a particularly exhausting day at work last winter, and all I wanted was something warm and filling that wouldn’t have me slaving away in the kitchen for hours. That’s when this beauty was born, and let me tell you, it’s been a game-changer in my household ever since!
What makes this soup extra special is how the macaroni soaks up all those incredible beefy flavors while staying perfectly tender (not mushy – because nobody wants that, right?). Plus, the chunks of beef become so tender they practically melt in your mouth. My picky teenager even asks for seconds, which, if you’re a parent, you know is basically a miracle!
Let’s tackle some questions I get asked all the time about this soup (believe me, once you share it with friends, they’ll be begging for the recipe too!):
Your Burning Questions Answered!
Help! My soup turned out too thick!
No worries at all! This is actually super common and easy to fix. The macaroni loves to keep drinking up that tasty broth even after cooking. Just splash in some extra beef broth until you reach your desired consistency. I usually keep an extra carton of broth handy just for this!
Can I sneak in extra veggies?
You bet your bottom dollar you can! I’ve tossed in everything from zucchini to sweet potatoes, and it always turns out amazing. Just remember to add harder veggies earlier in the cooking process and soft ones toward the end. My sneaky mom tip: finely diced mushrooms blend right in with the beef – perfect for picky eaters!
What’s your secret to super tender beef?
Real talk: it’s all about picking the right cut and not rushing the process. Chuck roast is your best friend here – it’s got just the right amount of marbling (that’s the fancy word for those streaks of fat that make everything delicious). Cut it against the grain, and please, please don’t skip the browning step. Trust me on this one!
I’m meal prepping – will this keep well?
Here’s the deal: the soup itself is meal-prep heaven, but the macaroni can get a bit too… enthusiastic about soaking up broth. My solution? I store the soupy part and the macaroni separately. When I’m ready to eat, I just marry them together in my bowl. Works like a charm every single time!
Any suggestions for making it extra special?
rubs hands together gleefully Let me share my favorite trick: toss a parmesan rind into the broth while it simmers. It adds this incredible depth that’ll have everyone wondering what your secret ingredient is. Also, fresh garlic bread on the side? Non-negotiable in my house!
Time Breakdown
Prep Time: 20 minutes (I promise it’s worth every minute!)
Cook Time: 1 hour (perfect for catching up on your favorite show)
Total Time: 1 hour 20 minutes
Ingredients:
- 2 pounds chuck roast (look for nice marbling!)
- 2 tablespoons olive oil (the good stuff, if you’ve got it)
- 1 honking big yellow onion (about 2 cups when you chop it up)
- 3 carrots (the bigger the better)
- 2 celery stalks (leaves are welcome too!)
- 4 cloves garlic (or more, I won’t judge)
- 2 tablespoons tomato paste (the secret flavor bomb)
- 8 cups beef broth (get low-sodium so you can control the salt)
- 1 can diced tomatoes (14.5 oz – fire-roasted if you’re feeling fancy)
- 2 bay leaves (fresh or dried, both work great)
- 1 teaspoon dried thyme (or a few sprigs of fresh)
- 1 teaspoon dried oregano
- 2 cups elbow macaroni (or any small pasta that makes you happy)
- Salt and freshly cracked black pepper
- Fresh parsley (for making it look fancy at the end)
Instructions:
Prep That Beef
First things first – pat your beef chunks dry (wet meat = no browning, and we want that golden goodness!)
Season those chunks like you mean it with salt and pepper
Get your biggest pot nice and hot with the olive oil
Brown the beef in batches (crowded beef = sad beef)
Set those golden nuggets aside
Build Your Flavor Foundation
In goes your veggie trio (onions, carrots, celery)
Let them get soft and fragrant (about 5-6 minutes of quality time)
Add garlic (watch it like a hawk – burnt garlic is not our friend)
Stir in tomato paste and let it get all caramelized (this is where the magic happens!)
The Main Event
Welcome back the beef to the party
Pour in your broth and tomatoes
Toss in those herbs
Bring everything to a bubble, then turn it down to simmer
Let it do its thing for 45 minutes (perfect Netflix time!)
The Grand Finale
Drop in your macaroni
Give it 8-10 minutes to get perfectly al dente
Taste test (chef’s privilege!) and adjust your seasonings
Serve It Up
Fish out those bay leaves (nobody wants to bite into those!)
Ladle into your favorite bowls
Sprinkle with parsley (because we’re fancy like that)
Serve it to your eagerly waiting crowd
Cooking Tips:
- Take your time with the beef browning – those crusty bits on the bottom of the pot are flavor gold!
- Cut your veggies roughly the same size – it’s not just about looks, it helps everything cook evenly
- Watch that pasta like a hawk – no one likes mushy macaroni!
- If you’ve got a parmesan rind hanging out in your fridge, throw it in while the soup simmers
- Made too much? Lucky you! It tastes even better the next day
- Keep some extra broth on hand – pasta loves to drink up liquid even after cooking
