Macaroni Soups
Ingredients
Directions
Prepare
Bring the gravy soup to a boil.
Break the macaroni into pieces slightly longer than 1 inch.
Cook
Gradually add the macaroni to the boiling soup to prevent sticking.
Boil until tender, about 15 to 20 minutes for fresh macaroni or nearly an hour for stale.
For added flavor, melt Parmesan cheese into the soup or serve grated separately.
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
- Naples macaroni
- Provides the starchy pasta body that thickens the soup and gives it its chewy texture.
- Gravy soup
- Forms the liquid base that the macaroni cooks in and absorbs flavor from.
The step that matters
Adding the macaroni gradually to the boiling soup. Dropping pasta into boiling liquid all at once can clump it together and make pieces stick. Adding it slowly keeps the pieces separate so each cooks evenly.
“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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