Eggplant, Beef and Macaroni Soup

Soup

Eggplant, Beef and Macaroni Soup

A tomato-broth soup with ground beef, tender eggplant, carrots, celery and a little macaroni. Simmer the vegetables until nearly tender before adding pasta, then finish with parsley and Parmesan.
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Prep
15 minutes
Cook
40 minutes
Total
55 minutes
Serves
8 small bowls

Bring it to the table

About this recipe.

A tomato-broth soup with ground beef, tender eggplant, carrots, celery and a little macaroni. Simmer the vegetables until nearly tender before adding pasta, then finish with parsley and Parmesan.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 tbsp Vegetable oil
  • 1 med Yellow Onion (chopped)
  • 1 lb Ground beef
  • 1 clove Garlic (minced)
  • 1 lb Eggplant (trimmed, cut into ½-inch cubes)
  • 3/4 cup Carrots (thinly sliced)
  • 3/4 cup Celery (thinly sliced)
  • 2 14½-oz cans Italian diced tomatoes (drained; 29 oz total can weight)
  • 3½ cups Beef broth (low-sodium; 28 fl oz)
  • 1 tsp Sugar (optional, only to taste)
  • 1/2 tsp Ground nutmeg
  • Salt (to taste, only if needed)
  • 1/2 tsp Ground black pepper
  • 1/2 cup Dry macaroni
  • 2 tsp Parsley (fresh, chopped)
  • 1/2 cup Parmesan Cheese (finely grated, for serving)

Give the vegetables time

Small, even pieces help the eggplant and carrots finish together. Let them become nearly tender before adding the macaroni so the pasta does not overcook while the vegetables are still firm.

Adjust the broth at the end

Macaroni absorbs liquid during cooking and storage. Add a little water or broth as needed and taste before salting. Parsley and Parmesan finish each bowl.

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The cooking plan

How to make Eggplant, Beef and Macaroni Soup.

  1. Chop the onion, mince the garlic and cut the eggplant into ½-inch cubes. Thinly slice the carrots and celery so they cook evenly. Drain the canned tomatoes.

  2. Heat the oil in a large soup pot over medium heat. Add the onion and ground beef. Cook for 7–9 minutes, breaking the meat into small pieces, until the beef is browned and reaches 160°F. Stir in the garlic for 30 seconds and carefully spoon off excess fat if needed.

  3. Add the eggplant, carrots, celery, drained tomatoes, beef broth, nutmeg and black pepper. Bring to a simmer, then reduce the heat and partially cover. Cook for about 15–20 minutes, until the eggplant is soft and the carrots are almost tender. Stir occasionally and add a little water if the soup becomes too thick.

  4. Stir in the dry macaroni and simmer for the time on its package, usually 8–12 minutes, until tender. Stir regularly so the pasta does not stick. Taste before adding salt or the optional sugar.

  5. Stir in the parsley and ladle into bowls. Divide the Parmesan over the servings, or offer it at the table. Serve hot.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Eggplant, Beef and Macaroni Soup

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A tomato-broth soup with ground beef, tender eggplant, carrots, celery and a little macaroni. Simmer the vegetables until nearly tender before adding pasta, then finish with parsley and Parmesan.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 small bowls
Course: Soup
Ingredients Instructions Notes

Ingredients
  

  • 1 tbsp Vegetable oil
  • 1 med Yellow Onion chopped
  • 1 lb Ground beef
  • 1 clove Garlic minced
  •  
    1 lb Eggplant trimmed, cut into ½-inch cubes
  • ¾ cup Carrots thinly sliced
  • ¾ cup Celery thinly sliced
  •  
    2 14½-oz cans Italian diced tomatoes drained; 29 oz total can weight
  • 3½ cups Beef broth low-sodium; 28 fl oz
  •  
    1 tsp Sugar optional, only to taste
  •  
    ½ tsp Ground nutmeg
  • Salt to taste, only if needed
  • ½ tsp Ground black pepper
  •  
    ½ cup Dry macaroni
  • 2 tsp Parsley fresh, chopped
  • ½ cup Parmesan Cheese finely grated, for serving

Instructions
 

  1. Chop the onion, mince the garlic and cut the eggplant into ½-inch cubes. Thinly slice the carrots and celery so they cook evenly. Drain the canned tomatoes.
  2. Heat the oil in a large soup pot over medium heat. Add the onion and ground beef. Cook for 7–9 minutes, breaking the meat into small pieces, until the beef is browned and reaches 160°F. Stir in the garlic for 30 seconds and carefully spoon off excess fat if needed.
  3. Add the eggplant, carrots, celery, drained tomatoes, beef broth, nutmeg and black pepper. Bring to a simmer, then reduce the heat and partially cover. Cook for about 15–20 minutes, until the eggplant is soft and the carrots are almost tender. Stir occasionally and add a little water if the soup becomes too thick.
  4. Stir in the dry macaroni and simmer for the time on its package, usually 8–12 minutes, until tender. Stir regularly so the pasta does not stick. Taste before adding salt or the optional sugar.
  5. Stir in the parsley and ladle into bowls. Divide the Parmesan over the servings, or offer it at the table. Serve hot.

Notes

Timing: The vegetables need a proper simmer rather than simply being warmed through. Pasta shapes and brands vary, so follow their package timing and check the carrots and eggplant for tenderness.
Consistency: This is a hearty soup. Add a little water or broth if needed; macaroni absorbs more liquid as it stands. For make-ahead portions, cook and store the pasta separately if preferred.
Storage: Divide leftovers into shallow containers and refrigerate promptly at 40°F or below. Use within 3 days and reheat leftovers to 165°F. Contains wheat and milk; check broth labels for other allergens.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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