Categories: Soups

Ingredients

• 2 Pounds lean ground beef
• 1 medium onion, minced
• 8 cups beef broth
• 1 cup sliced carrots
• 1 cup sliced cerely
• 1 (28 oz.) can diced tomatoes
• 2 tsp. chili powder
• 2 tsp. sugar
• 2 tsp. paprika
• 1 tsp. nutmeg
• 2 T. chopped fresh parsley
• 1 tsp. salt
• 1 tsp. pepper
• 1 cup uncooked elbow macaroni
• Grated Parmesan cheese, optional

Directions

1. In a large skillet over medium-high heat, brown ground beef until no longer pink.

2. Add onion and saute until translucent. Drain and discard excess fat. Set aside beef and inion mixture.

3. Place beef broth in a large stockpot and bring to a boil over high heat. Reduce heat to medium and carefully add ground beef mixture, carrots, celery, tomatoes, chili powder, sugar, paprika, nutmeg, parsley, salt and pepper to stock.

4. Cover tightly with a lid and simmer for about 20 inutes. Stir in macaroni and cook another 10 minutes or until pasta is tender.

5. Ladle into individual bowls and sprinkle with Parmesan cheese if desired.

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