The first time I made hamburger soup was in my home economics class, 7th grade, 1973. Mom used to make vegetable soup on a regular basis, but as a kid I didn’t like it much. When I was introduced to a soup with fewer veggies and ground beef instead of stew meat, I was thrilled. I came home from school that day, insisting we make a batch together. Mom liked it too.
A lot has changed since 1973. I now like vegetables in soup. Home economics is now called “Family and Consumer Science” – seriously. Beef in any form is not really viewed as a healthy choice.
What hasn’t changed is the ease and irresistible flavor of this simple recipe.
Ingredients
1 lb. lean ground beef
1 medium yellow onion, roughly chopped
3 cloves garlic, minced
1 32 oz. box beef broth
1 can San Marzano whole tomatoes (I like to put the whole tomato in and after it cooks I stir through and cut each in half or quarters.)
2 cans water
4 carrots, peeled and roughly chopped
2 bay leaves
1 T. Oregano
2 tsp. Herbs de Provence
1.5 c. uncooked ditalini (more or less your preference)
Salt and pepper to taste
Preparation
Using a 6 quart pot, brown ground beef. Add all other ingredients except ditalini. Bring to boil. After boil, reduce heat and simmer until carrots are tender. Add uncooked ditalini. Boil until dilalini is al dante.
Variations: add a few diced potatoes. Top with your favorite cheese when served.
Total prep and simmer time about 2 hours to allow flavors to meld together.
Enjoy!