Macaroni Soup
Ingredients
Directions
Prepare the broth
Heat the stock pot contents to boiling with hot water.
Strain off the desired amount of broth for today.
Return the remaining broth to the jar after scalding it well.
Season the broth with more pepper and salt for future soups.
Make the soup
Heat the reserved soup and add a handful of broken macaroni.
Cook the macaroni in hot, salted water for 20 minutes, then simmer the soup for 5 minutes.
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 a chewy bite, slightly thickening the broth as it cooks.
- Hot water
- Forms the liquid base that carries flavour and cooks the pasta.
The step that matters
Timing the macaroni. Pasta keeps softening in hot liquid, so cooking it for 20 minutes and then simmering for 5 more can make it mushy. Its starch also leaches into the broth, which thickens it and dulls the flavour if overcooked.
“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.