GrandmotherRose’s Mulligan
Serves6
SaltFor Cooking The Macaroni
8Ounces Elbow Macaroni or Other Small Pasta
1Pound Ground Beef, Fresh or Frozen
2Teaspoons Olive Oil
1Large Onion (For About 1 Cup Chopped
1Large Bottle (64 Ounces) Tomato-Vegetable Juice, Such as V8
1Tablespoon Chili Powder
1Tablespoon Sugar
BlackPepper To Taste
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Bring 2 quarts lightly salted water to a boil in a covered 4 1/2-quart or large Dutch oven or soup pot. When the water reaches a rapid boil, add the pasta and cook, uncovered, until firm-tender, following the package directions.
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Meanwhile, if the meat is frozen, run it under hot water so you can remove the packaging. Place the meat on a microwave-safe plate and microwave, uncovered, on high power for 3 minutes to partially defrost.
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While the meat is defrosting, heat the oil in a 4 1/2-quart or larger soup pot over medium heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Add the partially defrosted meat to the pot, raise the heat to medium-high, and cook, breaking up the meat, until it has completely browned, 7 to 8 minutes. Drain away any accumulated fat, if necessary.
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Add the tomato-vegetable juice, chili powder, sugar, and black pepper. Stir well and bring the soup to a boil. Reduce the heat to medium-low and cook at a slow boil to blend the flavors, 5 to 7 minutes.
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When the macaroni is done, drain it. To serve, spoon some macaroni into each bowl and ladle the soup over it.
Recipe Credit: Cheap. Fast. Good!
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