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Yield
13 servings (serving size: 1 1/2 cups)
HOWARD L. PUCKETT

How to Make It

Step 1

Cook the ground round in a large Dutch oven over medium heat until browned, stirring to crumble. Drain the meat in a colander, and set meat aside. Wipe the drippings from pan with a paper towel.

Step 2

Return meat to pan. Add water and the next 10 ingredients (water through broth), and bring to a boil. Reduce heat, and simmer, uncovered, 2 hours, stirring occasionally.

Step 3

Break pasta in half; stir into soup, and cook an additional 5 minutes or until the pasta is done.

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