Description
A comforting and hearty one-pot meal that combines the flavors of cheeseburgers and macaroni in a delicious soup.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup elbow macaroni
- 1 cup shredded cheddar cheese
- 1 can diced tomatoes
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- In a large pot, brown the ground beef over medium heat.
- Add the diced onion and minced garlic, cooking until the onion is translucent.
- Pour in the beef broth and bring to a boil.
- Add the elbow macaroni and cook until al dente.
- Stir in the diced tomatoes, Worcestershire sauce, and season with salt and pepper.
- Remove from heat and stir in the shredded cheddar cheese until melted.
- Serve hot and enjoy!
Notes
- For a spicier version, add diced jalapeños.
- Can substitute ground turkey for a leaner option.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg