Name: Macaroni Soup
Ingredients: 2 quarts clear stock; ½ cup macaroni; Salt; Grated Parmesan cheese

Macaroni Soup

Ingredients

2 quarts clear stock
½ cup macaroni
Salt
Grated Parmesan cheese

Directions

Prepare

Boil the macaroni in salted water for 15-20 minutes.
Drain the macaroni in a colander.
Bring the clear stock to a boil.
Cut the macaroni into 2-inch lengths or rings.

Cook and serve

Add the macaroni to the boiling stock and cook for a few minutes.
Serve with grated Parmesan cheese on the side.

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

What each ingredient does

Macaroni: Adds starch and bite, giving the soup body and a substantial texture.
Clear stock: Forms the liquid base, supplying the main flavor and moisture of 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.