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Macaroni Soup

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

From an old cookbook · modernised transcription
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Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Macaroni Soup

Ingredients

Directions

  1. In a large pot, bring the soup stock to a boil.

  2. Add the macaroni and onion.

  3. Season with salt and pepper.

  4. Boil until the macaroni is tender.

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. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 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

Macaroni
Provides the starch that becomes tender and gives the soup its body and bite.
Soup stock
Forms the liquid base that carries the flavor and cooks the pasta.
Onion
Adds aromatic sweetness and savory depth as it softens in the broth.

The step that matters

Boil until the macaroni is tender. Pasta keeps softening in hot liquid, so it can turn mushy if left too long. Checking for tenderness near the end keeps the texture pleasant.

“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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