Description
A hearty and comforting soup packed with ground beef, tender noodles, and vegetables in a flavorful broth. Perfect for busy weeknights or chilly days, this one-pot meal is easy to make and sure to please the whole family.Serves 6:
Ingredients
Units
Scale
Serves 6:
- For the soup:
- 1 tablespoon olive oil
- 1 lb (450 g) ground beef
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups (1.5 liters) beef broth
- 1 (14.5 oz / 400 g) can diced tomatoes, undrained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 cup (100 g) uncooked egg noodles or any small pasta
- 1 cup (150 g) frozen peas (optional)
- For garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese (optional)
Instructions
- Cook the ground beef:
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain excess fat if needed.
- Sauté the vegetables:
- Add the onion, carrots, celery, and garlic to the pot. Sauté for 5-7 minutes, until the vegetables are softened.
- Add the broth and seasonings:
- Pour in the beef broth and diced tomatoes. Stir in the Italian seasoning, paprika, salt, and pepper. Bring to a boil, then reduce the heat to a simmer.
- Cook the noodles:
- Add the uncooked noodles to the soup. Simmer for 8-10 minutes, or until the noodles are tender.
- Add peas (optional):
- Stir in the frozen peas during the last 2-3 minutes of cooking.
- Serve:
- Remove the soup from heat and ladle it into bowls. Garnish with fresh parsley and Parmesan cheese if desired. Serve warm.
Notes
- For a spicier version, add a pinch of red pepper flakes or cayenne pepper.
- Substitute ground beef with ground turkey or chicken for a lighter version.
- Leftovers can be stored in the refrigerator for up to 3 days. If reheating, you may need to add a splash of broth as the noodles may absorb some liquid.