This updated version of a Depression-era family soup recipe warms the heart.
Recipe by Sarah Godwin | Photographed by Joe Worthem
“This is one of Mama’s recipes, and I don’t mean my mother. Mama was my great, great grandmother who made this cozy soup in Louisiana during the Great Depression,” Sarah Godwin explains. “Originally, so that nothing was wasted, she simmered leftover beef bones and scraps of meat with tomato paste and water to create a rich broth. After many hours, she added elbow macaroni, seasoned with salt and pepper, and Red Noodle Soup became a family staple. Even though the recipe is updated, the nostalgia of Red Noodle Soup remains.”
Red Noodle Soup
4 to 5 pounds boneless chuck roast
Salt and pepper, to taste
2 tablespoons olive oil
2 cups beef bone broth
2 (6-ounce) cans tomato paste
4-5 cups water, divided
4 ounces uncooked elbow macaroni
Cut roast into 1-inch cubes, and season with salt and pepper. In a large skillet, heat oil over medium; add roast, and sear until browned on all sides, about 3 to 4 minutes. Transfer browned meat to a slow cooker, reserving drippings in skillet. Whisk bone broth and tomato paste into drippings, and simmer, whisking often, until smooth. Transfer broth mixture to the slow cooker. Add 2 cups of the water, and sprinkle generously with salt and pepper. Cover, and cook on low for 8 hours. Transfer soup to a stockpot, and stir in enough of remaining water (2 to 3 cups) to thin soup to desired consistency. Add pasta, and cook over medium-high heat until pasta is tender, about 8 to 10 minutes. Remove from heat, season with additional salt and pepper to taste, and serve.
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