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
- 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.
- 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.
- 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.
- 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.
- 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.
