Ingredients:

  • 5 lbs Ground Beef (85/15 recommended)
  • 1 large Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 Tablespoons Tomato Paste
  • 2 Tablespoons All-Purpose Flour
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Dried Oregano
  • 1 Tablespoon Worcestershire Sauce
  • 6 Cups low sodium Beef Broth
  • 1 (14.5 oz) can Diced Tomatoes (undrained)
  • 5 Cups Elbow Macaroni
  • 1 Cup Frozen Peas
  • Salt, to taste
  • Black Pepper, to taste
  • 2 Tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Heat the Dutch oven over medium-high heat. Add the ground beef, breaking it up well. Cook until deeply browned, about 7–8 minutes. Drain off all but 1 tablespoon of the rendered fat.
  2. Reduce heat to medium. Add the diced onion to the beef and cook until softened and translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the tomato paste, smoked paprika, oregano, salt, and pepper. Cook, stirring constantly, for 2 minutes.
  4. Sprinkle the flour over the meat mixture. Stir constantly and cook for 1 minute to create a light roux.
  5. Pour in the Worcestershire sauce. Slowly whisk in the beef broth to ensure no lumps form. Add the canned diced tomatoes (with their juices). Bring the mixture to a gentle simmer.
  6. Once simmering, stir in the elbow macaroni. Continue to simmer, stirring frequently to prevent sticking, until the macaroni is al dente (about 8-10 minutes).
  7. Stir in the frozen peas during the last 2 minutes of cooking. Turn off the heat. Allow the soup to rest, covered, for 5 minutes.
  8. Taste and adjust final seasoning (salt/pepper). Ladle into bowls and garnish generously with fresh parsley before serving.