Hamburger Noodle Soup Recipe
Ground beef instead of stew meat is what makes this noodle soup quick, since it needs only a short simmer to turn tender.
The beef browns in the soup pot itself and the excess fat is drained, then the onion and garlic soften in what remains. Broth, water and canned diced tomatoes go in, along with carrots, celery, dried basil and oregano, and the pot comes up to a boil.
The egg noodles cook right in the soup. As they simmer, they absorb some of the broth and release a little starch that gives the soup more body. That also means leftovers thicken in the fridge as the noodles keep drinking up liquid, and to my mind the soup is even better that way.
Canned tomatoes and broth vary in salt, so the seasoning gets a final check once the noodles are tender, just before the soup is ladled into bowls.
PrintHamburger Noodle Soup
Ground beef, carrots and celery simmered in beef broth with diced tomatoes, basil and oregano, with egg noodles cooked right in the pot.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 1 can diced tomatoes
- 2 cups egg noodles
- 2 carrots, sliced
- 2 celery stalks, chopped
- Salt and pepper, to taste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Instructions
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add the chopped onion and garlic to the pot, sautéing until the onion becomes translucent.
- Pour in the beef broth, water, and diced tomatoes. Stir well to combine.
- Add the carrots, celery, basil, oregano, salt, and pepper. Bring the mixture to a boil.
- Stir in the egg noodles and reduce the heat to a simmer. Cook for about 15 minutes, or until the noodles are tender and the flavors meld.
- Adjust seasoning to taste before serving.
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