Macaroni Soup
Ingredients
- 1 quart Brown Soup Stock
- ¼ cup macaroni, broken in half-inch pieces
- Salt
- Pepper
Steps
- Cook macaroni in boiling salted water until soft. Drain, and add to stock heated to boiling-point. Season with salt and pepper. Spaghetti or other Italian pastas may be substituted for macaroni.
More recipes with broth or stock or pasta
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.