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Hearty Ground Beef Noodle Soup Recipe That Warms the Soul

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Learn how to make delicious ground beef noodle soup. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound ground beef (preferably grass-fed for richer flavor)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth (homemade or low-sodium store-bought)
  • 3 cups water
  • 2 medium carrots, peeled and sliced into thin rounds
  • 2 stalks celery, diced
  • 2 cups egg noodles (wide or medium, depending on preference)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or butter (for browning the beef)
  • Optional: A splash of Worcestershire sauce or soy sauce for depth

If you want to make this soup a little lighter, you can swap the ground beef for ground turkey or chicken. And if egg noodles aren’t your thing, wide rice noodles or even broken spaghetti work just fine—Mama Lu once used whatever was on hand, and that’s part of the charm.

Instructions

  1. Heat olive oil or butter in a large, heavy-bottomed pot over medium heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed, but leave a little for flavor.
  2. Add the chopped onion and cook, stirring frequently, until softened and translucent, about 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  3. Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot—those bits are flavor gold, much like Mama Lu’s bits of browned cornbread crust stuck to the skillet.
  4. Add the sliced carrots, diced celery, thyme, parsley, and bay leaf. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes, or until the vegetables are tender.
  5. Stir in the egg noodles and cook until they’re just tender, usually 6-8 minutes depending on the noodle type. Keep an eye on them; you don’t want them mushy.
  6. Season with salt, pepper, and a splash of Worcestershire or soy sauce if using. Taste and adjust as needed—Mama Lu always said, “Good food is about tasting as you go.”
  7. Remove the bay leaf before serving. Ladle the soup into bowls and enjoy it hot, maybe with a side of crusty bread or a simple green salad.

Find it online: https://claracooking.com/ground-beef-noodle-soup/