Children's Neapolitan Macaroni Soup
Mmmm... soup. Nothing better on a cold winter's day to keep tummies warm and happy. So try this hearty Italian meat and pasta soup, a Naples staple. If you don't have pancetta handy, good' ol bacon will do (bacon always does, doesn't it?).
- 1 medium yellow onion
- 3 tbsp extra-virgin olive oil
- 2 oz pancetta, sliced 1/8 inch thick
- 8 oz ground beef chuck
- Freshly ground black pepper
- ¼ tsp freshly grated nutmeg
- 2 tbsp tomato paste
- 6 oz short tubular pasta for soup
- ½ cup freshly grated Parmigiano-Reggiano
- Peel the onion and finely chop it. Put the olive oil in a 3- to 4-quart soup pot, add the chopped onion, and place over medium-high heat. Sauté until the onion turns a rich golden color, about 5 minutes.
- While the onion is sautéing, finely dice the pancetta. When the onions are ready, add the pancetta and ground beef. Season with salt and pepper and cook until the meat just begins to brown, 1 to 2 minutes. Add the nutmeg and stir in the tomato paste. Add 4 cups water, cover, and raise the heat to high. When the soup comes to a boil, lower the heat to medium and cook for 20 minutes.
- Add the pasta and cook until it is al dente. Mix in the grated Parmigiano-Reggiano and serve hot.