Macaroni Soup
Ingredients
Directions
Break the macaroni into half‑inch pieces.
Cook the macaroni in boiling salted water for about 30 minutes.
Drain the macaroni and add it to boiling stock.
Use 1 cup of macaroni for every 1 quart of stock.
Season with coarse sea salt and black pepper to taste.
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
- Provides the body and starch that make the soup feel substantial and hearty.
- Stock
- Supplies the liquid base and most of the soup's savoury flavour.
The step that matters
Cooking the macaroni for about 30 minutes. Pasta keeps softening while it sits in hot liquid. Draining it once it is tender and adding it to the stock stops it from turning mushy and overly starchy 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.
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.