1 Tablespoon vegtable oil
1 onion chopped
1 pound hamburger
1 32 ounce beef broth
1 tablespoons beef base
1 14.5 ounce canned diced tomatoes, undrained
1 cup elbow macaroni
1/2 teaspoon black pepper
1/2 teaspoon salt
2 medium bay leaves
1/4 teaspoon crushed red pepper
1/2 teaspoon dried parsley

Saute the onion in oil til translucent.

Add hamburg and cook until no longer pink.

Don't drain.

Add beef base, beef broth, tomatoes, spices, and 2 cans of water.

Simmer 20 minutes.

Add macaroni and cook til macaroni is tender.

This recipe is a regional favorite in upstate NY. Every diner and Mom and Pop restaurant features this from time to time. One of our local churches has this soup as a featured take out for it's annual bazaar and there actually is a controversy as to whether to cook the mac in with the soup, or to cook separately - try it both ways and you decide! Left by: jane mcmillan (31 Aug 2010)