This post is completely dedicated to my dad! This has always been his go-to meal . . . ever since I was a kid. If my mom wasn’t around to cook us kids dinner, this is what my dad would fix for us nine times out of ten. You would think that I would have grown tired of it now that I am an adult, but that is not the case. In fact, I even can/bottle my own tomato juice every year to make sure that I have the tastiest juice . . . just for when I make this soup!
My dad’s version is very basic. Cook up some seasoned ground beef with chopped onion and then add it to tomato juice and cooked macaroni – elbow noodles. Once it’s all warmed through, it’s time to eat. This version is delicious, but I’m not going to lie and tell you that I don’t sneak veggies in my soup on occasion. But, because this post is completely dedicated to my papa – this is the version that I will proudly display.
This is a 15-minute meal . . . the only time intense part of this meal is waiting for the hamburger to brown and the macaroni to cook. Pretty darn easy, and tasty too. Give it a try!
Macaroni and Tomato Soup
Recipe Source: Mimi’s Dad
1 pound lean ground beef
1 small onion, chopped
1 cup dry wheat macaroni elbow noodles
1 quart tomato juice
salt and pepper, to taste
Fill a medium pot with water and 1 tablespoon salt. Cook elbow noodles according to package directions. Drain noodles and return to pot.
Meanwhile, heat a medium sized skillet over medium heat. Add lean ground beef and chopped onion. Season ground beef with salt and pepper, to taste. Cook until brown (stirring and crumbling the ground beef as it cooks). Drain skillet of all fat, and rinse ground beef (I do this through a small strainer). Add beef and onions to noodles and pour tomato juice into pot. Gently stir to combine and then heat through. Salt and pepper to taste.
Nutritional Information (Per Serving = Approximately 1 1/2 Cups)
Fat: 12.6g (4.6g = Sat.)