Homemade soup always sounds like such a feat, but it’s actually nothing more than letting everything do its thang in a big pot of simmering water. You’ll be amazed at how the water magically transforms into a gorgeous, multi-layered broth. Invest two hours into it and you’ll yield at least four lovely meals for your efforts.
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Beef Shortrib Soup with Vegetables and Macaroni
- Total Time: 2 hours 20 minutes
- Yield: 4 servings 1x
Description
This hearty Beef Shortrib Soup with Vegetables and Macaroni features tender beef, a rich broth, and a medley of vegetables, perfect for a comforting meal.
Ingredients
- 1 yellow onion, chopped (I quarter mine because chopping onions makes my eyes so watery that I just want to get it over with quickly!)
- 3 small carrots or 1 large carrot, sliced into chunks
- 1 parsnip, sliced into chunks
- 1 turnip, roughly chopped
- 1 small red potato, chopped into small chunks
- A handful of parsley, chopped—stems too!
- A bunch of scallions, chopped (white part only)
- 1 package of beef shortribs (about 5 or 6 of them)
- 1 package of marrow bones, if you can find it (This is optional, but will add more flavor.)
- 1/2 a box of dried macaroni
- Extra virgin olive oil
- Sea salt
- Black pepper
- A dash of Maggi Seasoning Sauce
- Any other dried herbs or spices you want to add
- A bunch of scallions, finely chopped (green part only)
- A bunch of fresh cilantro, roughly chopped
Instructions
- Fill a soup pot with water and put it over high heat.
- Submerge your beef shortribs and marrow bones into the water.
- Add all of your chopped vegetables, except for the chopped parsley and scallions.
- Once the water gets to a rolling boil, skim off all of the scud and discard.
- Add the chopped parsley and scallion.
- Sprinkle in about two tbsp of sea salt and a few turns of the black pepper mill grinder. Add a few dashes of Maggi Seasoning Sauce and whatever dried herbs and spices you desire.
- Cover with a lid and let it simmer for an hour to an hour and a half.
- Carefully remove marrow bones and beef shortribs from the pot and put them into a large bowl to rest while the broth continues to simmer. Once they are cool enough to the touch, scoop out the marrow and cut it into small pieces. With the beef shortrib, separate the meat from the bone and cut into small pieces. Discard all of the bones and return the marrow and beef back into the pot.
- In a separate pot, cook the macaroni according to the instructions on the box. Add a bit of olive oil to the water so that the noodles don’t stick. Drain and set aside. Do not add the pasta to your soup! It will expand and soak up all of the broth overnight!
- When the soup is ready, put the cooked macaroni into your bowl and ladle the soup on top, making sure to get a little bit of everything. Season to taste. Top with chopped scallions and cilantro.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stove.
- You can substitute the macaroni with any small pasta of your choice.
- If you prefer a clearer broth, strain the soup before adding the macaroni.
- The soup can also be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 grams
- Sodium: 600 mg
- Fat: 15 grams
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 20 grams
- Cholesterol: 50 mg
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Frequently Asked Questions
Why shouldn’t I add the cooked pasta directly to the soup pot?
The recipe specifically warns against this: macaroni will expand and soak up all the broth overnight if stored together. Instead, keep the drained pasta separate and add it to individual bowls at serving time, ladling the hot soup on top.
What is the scum that forms at the boil, and why should I remove it?
Once the water reaches a rolling boil, grey foam called scud rises to the surface — it’s coagulated protein and impurities from the shortribs and marrow bones. Skimming and discarding it keeps the broth clear and clean-tasting. 
Do I really need the marrow bones, or can I skip them?
The marrow bones are listed as optional, but the recipe notes they will add more flavor to the broth. If you include them, the cooked marrow is scooped out after the first hour of simmering, cut into small pieces, and returned to the pot along with the shredded shortrib meat.
Can this soup be frozen?
Yes — the notes say the soup (without pasta) can be frozen for up to 3 months. Store the broth and meat separately from any cooked macaroni to prevent the pasta from absorbing liquid and turning mushy.
