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Hamburger Macaroni Soup is the ultimate answer to chilly weeknights when you need a filling meal fast. All the comfort of ground beef, macaroni, rich tomato broth, and plenty of veggies, all bubbling away in one pot. The flavors meld perfectly and the noodles soak up that deliciously seasoned soup for a family favorite that never lasts long at my table.
The first time I made this was right after we came in from raking leaves in the fall. The house was filled with the savory aroma and everyone pulled up a bowl before I could even set the table. Now it is a go-to anytime we crave something cozy and nostalgic.
Ingredients
- Ground beef: look for lean ground beef for less grease and cleaner flavor
- Garlic salt: boosts flavor and ensures the beef is well seasoned from the start
- Dried basil: gives an herby kick and pairs well with the tomato base
- Bay leaves: add subtle earthiness as the soup simmers
- Beef broth or stock: choose low sodium for better control over seasoning and depth
- Diced tomatoes: buy good quality canned tomatoes for natural sweetness
- Tomato paste: thickens the soup and deepens the tomato flavor
- Soy sauce: low sodium for umami richness without overpowering saltiness
- Mixed vegetables: frozen bags are quick and easy just check for bright color and no freezer burn
- Macaroni noodles: classic elbow macaroni works best but use sturdy pasta for best texture
- Chopped parsley: brings a pop of freshness for garnish
- Shredded Parmesan cheese: adds richness if you like a cheesy finish
Step-by-Step Instructions
- Brown the Beef:
- Cook the ground beef in a large pot or Dutch oven on medium high heat. Stir often and break it up until it is deeply browned with just crispy edges. Drain off any excess grease so your soup is not oily.
- Season the Meat:
- Scatter the garlic salt and dried basil over the browned beef. Add the bay leaves as well. Stir so every bit of meat is coated with the seasonings. This locks in the initial layer of flavor.
- Build the Broth:
- Pour in the beef broth or stock followed by the undrained diced tomatoes and the tomato paste. Add the soy sauce and frozen mixed vegetables next. Stir well to combine and scrape up any browned bits from the bottom of the pot. This helps all the flavors blend as it heats.
- Simmer with Macaroni:
- Once your soup comes to a gentle boil, pour in the dry macaroni noodles. Stir the noodles in so they are covered by the broth. Reduce the heat to low and cover the pot. Simmer for ten to fifteen minutes and check for noodles that are just al dente. Stir halfway to prevent sticking.
- Finish and Serve:
- Remove the bay leaves and taste the soup for final seasoning. Sprinkle chopped parsley over bowls for color, and let everyone add their own Parmesan cheese if they want extra richness. Serve hot straight from the pot.
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My favorite addition is a generous grating of Parmesan cheese right at the end. The cheese melts and adds a savory finish that reminds me of Sunday dinners growing up. Every time I make this soup, the steam and aroma take me back to our noisy family kitchen.
Storage Tips
Let leftover soup cool fully before storing. Use a tightly sealed container in the refrigerator and enjoy within three days. If you notice the noodles soak up a lot of broth and the soup thickens, simply add a splash of extra beef stock or water when reheating to get it just right. For longer storage, freeze the soup in portions for up to three months.
Ingredient Substitutions
No ground beef available Try ground turkey or chicken for a lighter version. You can swap out macaroni for any sturdy pasta you have on hand. For more vegetables, throw in fresh spinach or canned beans. Make it your own based on what the pantry has.
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Serving Suggestions
Serve with a slice of crusty bread or warm rolls to soak up every drop of broth. Sometimes we scoop the soup over mashed potatoes for an extra hearty twist. Sprinkle with extra parsley or hot sauce if you like a bit of zing.
Cultural Context
Hamburger Macaroni Soup is a nostalgic American classic, born from the desire to stretch humble pantry staples into a hearty meal that feels like a treat. It is a descendant of the classic Italian pasta e fagioli and American goulash, proving that simple, comforting food speaks to every generation.
Recipe FAQs
- → How can I prevent the noodles from getting mushy?
Cook the macaroni until just al dente and avoid overcooking. If making ahead, consider cooking the pasta separately and adding it just before serving.
- → What vegetables work well in this dish?
Frozen mixed vegetables are convenient, but you can use carrots, peas, corn, or green beans. Add fresh vegetables at the simmering stage for even cooking.
- → Can I substitute the ground beef?
Absolutely. Ground turkey, chicken, or plant-based crumbles can replace the beef for a lighter or meatless version.
- → How do I store leftovers?
Cool completely, then keep in an airtight container in the fridge for up to three days. Add a splash of broth when reheating as noodles will absorb liquid.
- → Is this dish freezer friendly?
Yes, it freezes well for up to three months. Let cool before transferring to a freezer-safe container. Thaw and reheat with extra broth for best texture.
- → What garnishes complement the flavors?
Chopped parsley and shredded Parmesan add color and richness. Fresh basil or a sprinkle of black pepper are also tasty toppings.