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Macaroni Soup


  • 1/2 pound small macaroni
  • 2 quarts water or vegetable stock
  • 3/4 pound onions or 1 pound tomatoes


Break the macaroni into small pieces and add to the stock when nearly boiling. Cook with the lid off the saucepan until the macaroni is swollen and very tender. This will take about an hour. If onions are used for flavouring, steam separately until tender, and add to soup just before serving. If tomatoes are used, skin and cook slowly to pulp (without water) before adding. If the vegetable stock is already strong and well-flavoured, no addition of any kind will be needed.


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The Healthy Life Cook Book (1915).

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