Easy Beef Shortrib Soup with Vegetables & Macaroni

Homemade soup always sounds like such a feat, but it's actually nothing more than letting everything do its thang in a big pot of simmering water. You'll be amazed at how the water magically transforms into a gorgeous, multi-layered broth. Invest two hours into it and you'll yield at least four lovely meals for your efforts. 

I use beef shortrib because it's full of flavor and I also add carrots, celery, onion, a turnip, a small red potato, a parsnip, and parsley. You can just roughly chop everything. (I always buy all of the soup veggies in a pre-packaged bundle in the produce section, which makes my life easier.) As a note, do not add the macaroni to the soup pot. The macaroni should always be added separately because it will soak up the broth and expand in the pot if you combine it.

This soup is fortifying, but I wouldn't necessarily describe it as "hearty". It's rather light, so I'd say it's more like "soothing" and "healthy". 


Soup Vegetables
1 yellow onion, chopped (I quarter mine because chopping onions makes my eyes so watery that I just want to get it over with quickly!)
3 small carrots or 1 large carrot, sliced into chunks
1 parsnip, sliced into chunks
1 turnip, roughly chopped
1 small red potato, chopped into small chunks
A handful of parsley, chopped—stems too!
A bunch of scallions, chopped (white part only)

*Alternatively, if you're using a prepackaged bundle of soup veggies, chop up whatever's in it.


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1 package of beef shortribs (about 5 or 6 of them)
1 package of marrow bones, if you can find it (This is optional, but will add more flavor.)
1/2 a box of dried macaroni
Extra virgin olive oil
Sea salt
Black pepper
A dash of Maggi Seasoning Sauce
Any other dried herbs or spices you want to add
A bunch of scallions, finely chopped (green part only)
A bunch of fresh cilantro, roughly chopped

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1. Fill a soup pot with water and put it over high heat.

2. Submerge your beef shortribs and marrow bones into the water. 

3. Add all of your chopped vegetables, except for the chopped parsley and scallions.

4. Once the water gets to a rolling boil, skim off all of the scud and discard.

5. Add the chopped parsley and scallion.

6. Sprinkle in about two tablespoons of sea salt and a few turns of the black pepper mill grinder. Add a few dashes of Maggi Seasoning Sauce and whatever dried herbs and spices you desire.

7. Cover with a lid and let it simmer for an hour to an hour and a half.

8. Carefully remove marrow bones and beef shortribs from the pot and put them into a large bowl to rest while the broth continues to simmer. Once they are cool enough to the touch, scoop out the marrow and cut it into small pieces. With the beef shortrib, separate the meat from the bone and cut into small pieces. Discard all of the bones and return the marrow and beef back into the pot. 

9. In a separate pot, cook the macaroni according to the instructions on the box. Add a bit of olive oil to the water so that the noodles don't stick. Drain and set aside. Do not add the pasta to your soup! It will expand and soak up all of the broth overnight!

10. When the soup is ready, put the cooked macaroni into your bowl and ladle the soup on top, making sure to get a little bit of everything. Season to taste. Top with chopped scallions and cilantro.