Macaroni Soup
[ prep 10 min | cook 35 min ]
When you have five kids who all learned this recipe from their mom, who all cooked this year after year for the past # years (don’t worry, we won’t give an exact number so we don’t date you), what you get is 5 different variations of the very same soup. My dad’s recipe is below, but here are 4 other variations from his siblings that you can try, or experiment on your own!
Brian: “We stick with elbow macaroni and add carrots and mushrooms.”
Leslie: “Leave the pork out and try X instead.”
Glenn: “Spice it up with some Italian sausage.”
Stacie: “I freeze the soup broth in single or double servings so that I can quickly thaw it and have a warm bowl of soup on a cold California winter day without needing to make a whole batch from scratch.”
Recipe from: Marian Wong
As prepared and shared by: Lester Wong
All quantities are approximate.
WHAT YOU NEED
1 box of small shells pasta (or other pasta of choice)
3-4 lbs pork shoulder
1 20 oz can of diced tomatoes
2 15 oz cans of tomato sauce
1 5 oz can of tomato paste (to taste, we used about half a can)
dried basil
dried oregano
1 bag spinach
1 bunch green onion
Step 1: PREPARE THE MEAT & VEGGIES
Trim the fat off the pork and discard. (You can make the meat as lean or fatty as you like.)
Slice pork into bite-size pieces, cutting across the grain.
Coarsely chop spinach. Chop the green onion.
Step 2: cook the MEAT
Bring a large pot of water to boil. Use enough water to cover the meat.
Add the pork slices. Bring the water back to a boil, stirring occasionally. Fat will start to bubble to the surface — remove it using a spoon.
Cook time: 15 minutes
Step 3: cook the PASTA
While pork is cooking, bring a second medium pot of water to boil. Cook the pasta according to the directions on the package.
When al dente, drain in a colander and set aside.
Cook time: According to package
Step 4: add the tomatoes & spices
While pork continues to cook (the longer you cook, the more tender it gets), add the diced tomatoes and tomato sauce.
Stir together. If the broth seems watery, add tomato paste to taste.
Bring the soup back to a boil. Reduce to a simmer and add the basil and oregano. (Don’t be shy, these add to the flavor!)
Cook time: 15 minutes
add basil & oregano
stir
continue to cook
Step 5: add the greens & PASTA
Continue to cook until the pork is cooked to your liking and tenderness.
Add spinach and green onion.
Add cooked pasta. Stir together. Remove from heat.
Cook time: 5 minutes
add spinach
add green onion
add pasta