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Macaroni Soup

A simple soup made with macaroni, stock, salt, pepper, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: White pepper and parsley are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,451 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

Macaroni Soup

Ingredients

Directions

Prepare the macaroni

  1. Break the macaroni into small pieces.

  2. Bring salted water to a boil and add the macaroni.

  3. Cook for 30 minutes.

  4. Drain and rinse the macaroni in cold water.

Finish the soup

  1. Prepare the soup as you would for barley soup.

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. White pepper + parsleytop 14% of all pairs
    Smell alikelow
    Cooked together1,451 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Macaroni
Provides starchy body and bulk, giving the soup its substance.
Stock
Forms the liquid base and carries the main flavor of the soup.

The step that matters

Rinsing the cooked macaroni. Rinsing in cold water washes off surface starch and halts the cooking. This keeps the pasta from becoming soft and sticking together, so it holds its shape in the soup.

“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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