Ingredients
Scale
- 1 lb ground beef
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 cups macaroni
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Heat a large pot over medium-high heat and add the ground beef. Break it up and cook until browned, about 6–8 minutes.
- Drain excess fat if needed, then stir in the onion powder and garlic powder. Cook for 30 seconds to bloom the spices.
- Pour in the beef broth and the can of diced tomatoes (with juices). Stir to combine.
- Bring the soup to a gentle boil, then add the macaroni. Reduce heat to a simmer.
- Cook until the macaroni is tender, about 8–10 minutes.
- Taste and season with salt and pepper. Add more broth if you like a thinner soup.
- Ladle into bowls and sprinkle chopped parsley on top before serving.
Notes
Don’t overcook the pasta; stop when it’s tender but holds shape. Brown the beef well for extra flavor. If the soup thickens after resting, thin with a splash of broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Carnivore