Macaroni Soup
Ingredients
Directions
Prepare
Bring the gravy soup to a boil.
Break the macaroni into pieces a little over 1 inch long.
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 1 hour for stale macaroni.
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
- Macaroni
- Starch that softens and thickens the soup as it cooks in the broth.
- Gravy soup
- Forms the liquid base and carries the flavor of the whole dish.
- Parmesan cheese
- Adds savory, salty depth when melted into the soup or served on the side.
The step that matters
Gradually add the macaroni to the boiling soup. Adding pasta slowly to boiling liquid keeps the pieces separated so they cook evenly and do not clump or stick together at the bottom of the pot.
“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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