Macaroni Soup
Ingredients
Directions
Bring the gravy soup to a boil.
Break the macaroni into pieces a little over 1 inch long, then gradually add it to the boiling soup to prevent sticking.
Boil until tender, about 15 to 20 minutes for fresh macaroni or nearly 1 hour for stale.
For added flavor, melt Parmesan cheese into the soup or serve it grated on the side.
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 pasta body and starch that thickens the soup as it cooks.
- Gravy soup
- Forms the savory liquid base in which the macaroni cooks and softens.
- Parmesan cheese
- Adds salty, savory depth and aroma when melted into the hot soup.
The step that matters
Gradually add the macaroni to the boiling soup. Adding pasta all at once can clump it together and let pieces stick to each other and the pot. Adding it gradually into boiling liquid keeps the pieces separate so they cook 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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