Macaroni Soup
Ingredients
Directions
Prepare the macaroni
Break the macaroni into small pieces.
Drop the macaroni into boiling salted water and cook until tender.
Drain and rinse the macaroni under cold water.
Cut the macaroni into ¼-inch pieces.
Make and serve the soup
Heat the stock until boiling hot.
Season the stock with salt and pepper.
Add the macaroni to the stock and serve.
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
What each ingredient does
- Macaroni
- Gives the soup its body and bite, and soaks up some of the broth.
- Stock
- Forms the liquid base and carries most of the savory flavor of the soup.
The step that matters
Cook the macaroni until tender. Pasta keeps softening from its own residual heat after it leaves the water. Pulling it once it is just tender keeps it from turning mushy once it sits in the hot stock.
“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.
More macaroni soup recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.