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Macaroni Soup

A hearty soup made with beef, water, macaroni, stewed tomatoes or ketchup, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and tomato are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 5,448 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Macaroni Soup

Ingredients

Directions

Make the broth

  1. Combine beef and water in a large pot.

  2. Boil slowly overnight.

  3. Let it cool the next day.

  4. Skim off the fat.

  5. Pour off the liquid, leaving sediment behind.

Finish and serve

  1. Bring the liquid to a boil about 30 minutes before serving.

  2. Add broken macaroni and stewed tomatoes or ketchup.

  3. Season with salt to taste.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,448 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef
Releases flavor and body into the water as it simmers, forming the base of the broth.
Macaroni
Adds starch and bulk, giving the soup a heartier texture as it cooks in the broth.
Stewed tomatoes or tomato ketchup
Adds acidity and sweetness, rounding out the flavor of the broth.

The step that matters

Skimming the fat after cooling. Fat rises and solidifies on top of chilled broth, so it lifts off cleanly. Skipping this step leaves a greasy soup once the liquid is reheated.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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