This classic hamburger noodle soup combines tender pasta, seasoned ground beef, and garden vegetables in a rich, savory broth. Perfect for chilly evenings or when you need a satisfying one-pot meal.
Want dinner ready faster? I’ve got a clever prep trick (below) that cuts cooking time by 15 minutes!
Why This Recipe Works
Think of this as your back-pocket dinner solution. It’s a warming soup that’s endlessly adaptable – toss in whatever veggies are looking lonely in your crisper drawer. Plus, it’s budget-friendly and makes enough for leftovers (which taste even better the next day).
Ingredient Notes
Ground beef – The star of the show! An 80/20 blend adds richness, but lean ground beef works great for a lighter version.
Egg noodles – Those wavy, ribbon-like noodles are my go-to. They hold up beautifully in soup and have the perfect chewy texture. In a pinch, any short pasta works.
Seasonal veggies – I love using whatever’s fresh and in season. Summer brings zucchini and corn, while winter calls for root vegetables and cabbage.
Stock – Homemade beef stock is amazing here, but quality store-bought works perfectly. For extra richness, try half beef stock, half bone broth.
Step-by-Step Directions
- Sauté onions until translucent (3-4 mins). Add ground beef, brown until no pink remains. Season with salt and pepper.
- Stir in chopped celery, carrots, and garlic. Cook 2-3 minutes until fragrant.
- Pour in stock, diced tomatoes, seasonings. Simmer 20 minutes, covered.
- Add noodles, cook until tender (8-10 mins). Adjust seasoning.
Quick Prep Hack: Chop veggies the night before. Store in airtight container – ready to toss in when you need them.
Recipe FAQ
Can I make this ahead? Yes! But add noodles just before serving to prevent them getting mushy.
No beef stock on hand? Chicken stock works great. For deeper flavor, add 1 tablespoon Worcestershire sauce.
How long does it keep? 4 days refrigerated. Freezes well minus noodles.
Hamburger Noodle Soup
A cozy bowl of comfort featuring tender noodles, seasoned beef, and garden vegetables.
Prep: 15 mins | Cook: 40 mins | Total: 55 mins Servings: 6-8 | Calories: 285 kcal
Ingredients:
- 1 lb ground beef
- 1 onion, diced
- 3 carrots, chopped
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups beef stock
- 1 (14 oz) can diced tomatoes
- 2 cups egg noodles
- 1 bay leaf
- 1 tsp thyme
- Salt and pepper to taste
- Fresh parsley (garnish)
Instructions:
- Heat large pot over medium. Add onion, cook until soft. Add beef, brown well.
- Stir in vegetables, garlic. Cook 2-3 minutes.
- Add stock, tomatoes, seasonings. Simmer 20 minutes.
- Add noodles, cook until tender. Season to taste.
Tips:
- For thicker soup, blend 1 cup broth with ¼ cup flour
- Store leftovers up to 4 days
- Freeze without noodles up to 3 months
