Beef Macaroni Soup - Overlook Cafe

9
Servings
45m
Prep Time
40m
Cook Time
1h 25m
Ready In


"I found this in the Oregonian restaurant request column for Overlook Cafe. It is one of the family's favorite soups. I substitute red wine vinegar for the red wine. I often add carrots times are a guess"

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (232.9 g)
  • Calories 303.9
  • Total Fat - 13.4 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 51 mg
  • Sodium - 263.7 mg
  • Total Carbohydrate - 19.5 g
  • Dietary Fiber - 2.8 g
  • Sugars - 4.5 g
  • Protein - 25.9 g
  • Calcium - 55 mg
  • Iron - 4.2 mg
  • Vitamin C - 10.2 mg
  • Thiamin - 0.1 mg

Step 1

Fry ground beef, drain any grease and remove ground beef from pan.

Step 2

Add oil, and saute onion and celery until translucent.

Step 3

Add wine, tomato puree and fresh tomatoes an dsimmer 30 minutes. add Salt and pepper to taste.

Step 4

Cook macaroni until tender in boiling water and drain well.

Step 5

Add ground beef, drained macaroni and broth to tomato mixtue and simmer until heated through.

Tips & Variations


No special items needed.

Related

Mungia

We love soups in the winter and this was a sure try from looking at the ingredients. It was delicious! I used low sodium beef broth and added about 2 cups of Spicy V-8 juice to it. I opted for the wine. I served it with hot rolls right out of the oven. This will see to repeats here!

review by:
(1 Mar 2014)

jackie.sparks.94

I also found this is in the Oregonian years ago. Make it every year for family. It is a favorite. So happy to find it online in case I lose or wear out the original recipe from the paper. I do skip the tomato sauce, add some V-8 juice as it is healthy and also some Worcestershire sauce and garlic. Merry Christmas.... from Oregon.

review by:
(23 Dec 2013)

Dreamer_in_Ontario

We loved this soup. I added some mixed vegetables and cooked the pasta with the soup rather than cooking it separately. I had an open bottle of wine so I used the wine option rather than vinegar.

(2 Apr 2012)

acerast

My family enjoyed this soup with bread. I too added the red wine vinegar since I didn't have any wine. With the wine vinegar and tomatoes this was a bit on the acidic side so I added a pinch of sugar. Your suggestion of carrots would counter that (I read recently that Italian cooks add carrots rather than add sugar). A hearty soup - good for a nippy fall day. Thanks Muffinlady.

review by:
(13 Nov 2011)