BEEF PASTA SOUP
½ lb Ground beef
1 ea Small onion, chopped
½ tsp Dried basil leaves
1 Tbsp All purpose flour
3 can Beef stock (14 ½ ounces each can), or boil beef bones and make your own. Boil at least for 2 to 3 hours
1 can Stewed tomatoes (large can)
1/2 cup uncooked Elbow Macaroni ( or other pasta )
In a 3 quart sauce pan, cook the beef and onion with the basil until the beef is browned and the onion is tender; Stir to separate the meat. Drain off the fat and dispose of it.
Stir in the flour, make sure you get rid of all of the lumps. Add the broth and tomatoes. Heat to boiling. Stir in the macaroni, cook 10 minutes or until the macaroni is tender, stirring occasionally.
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