Creamy Beef Macaroni Soup

It’s the day after Thanksgiving.  Your mind says you’re still full from last night’s turkey dinner, and you can no longer bear the sight of leftover stuffing, yams and three or four different kinds of pies. Yet your gut says you need to have a little something to help you sustain the energy as you embark on your Black Friday shopping at the crowded mall, or prepare to stand in a queue for the next screening of the Twilight movie. You know you want some soup but you feel the need for a meal that ‘s a little more filling.  And so you reach for that glass jar of your favorite pasta.  There’s some frozen ground beef in your freezer from your pre-Thanksgiving trip to the grocery store. You certainly have an ample supply of onions, celery and carrots, and the carton of milk in your fridge is good for another 3 or 4 days. And so you just cooked up a creamy beef macaroni soup in your mind. Cook time!


1/2 lb ground beef

1/4 cup onions, chopped

1/4 cup celery, sliced into tiny cubes

1/4 cup carrots, sliced into tiny cubes

5 cups beef or vegetable broth

3 cups lumaconi pasta (or elbow macaroni)

2 cups milk

Salt and pepper to taste

1 tbsp fish sauce (optional)

2 tbsps butter

Green onions, chopped, for garnish


In a soup pan, heat butter in medium-high heat. Add ground beef and cook until evenly browned.  Add onions, celery and carrots and saute for 3 minutes.  Pour in broth and bring to a boil.  Reduce heat. Add salt and pepper to taste. Add macaroni and bring to another quick boil.  Reduce heat and let simmer for 10-15 minutes until macaroni reaches desired tenderness. Add milk and fish sauce and continue cooking and stirring the mixture for another 3 minutes.  Serve warm in a soup bowl and garnish with green onions.


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