Hamburger Noodle Soup
Hamburger Noodle Soup is a comforting and hearty dish that's perfect for chilly evenings. This easy recipe combines ground beef with pasta, vegetables, and flavorful broth for a delicious family meal.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
- 1 ladle
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 6 cups beef broth
- 1 can diced tomatoes (14.5 oz, with juices)
- 2 cups egg noodles (200 g)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil over medium heat in a large pot or Dutch oven. Add the chopped onion and cook until softened, about 3 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground beef to the pot. Cook until browned, breaking it up with a wooden spoon, for about 5-7 minutes. Drain excess fat if necessary.
- Incorporate the diced carrots and celery, cooking for another 5 minutes until they begin to soften.
- Pour in the beef broth and diced tomatoes with their juices. Stir well.
- Add the Worcestershire sauce, salt, pepper, and thyme. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer, and add the egg noodles. Cook for about 10 minutes, or until the noodles are tender.
- Taste and adjust seasoning as needed. Serve hot in bowls and garnish with chopped fresh parsley if desired.
Notes
For a healthier version, you can use lean ground turkey instead of beef.
Feel free to add or swap in any vegetables you have on hand, such as peas or green beans.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Adjust the cooking time if using frozen noodles.