1poundelbow macaroniuncooked, or other small pasta
Instructions
Add the ground beef, diced onion, Italian seasoning, and garlic powder to a large pot. Use a meat chopper or spatula to break up the ground beef and combine the ingredients. Cook the ground beef over medium high heat for about 5 minutes, or until the beef is no longer pink in the middle.
Once the beef is cooked all the way through, add the diced yellow pepper, diced tomatoes, tomato paste, and tomato sauce. Fold the ingredients together until the ground beef and veggies are evenly coated in tomato sauce.
Add the chicken broth, worcestershire sauce, and elbow noodles to the pot. Bring the broth to a boil and then reduce the heat to a low simmer.
Cover the pot with a lid and allow the soup to simmer for 10 minutes, stirring halfway through. Test one of the noodles to make sure they are cooked all the way through.
Serve and enjoy!
Notes
The yellow bell pepper adds just a tad bit of sweetness and color to this dish, but feel free to use any color of bell pepper in this recipe!
If you have fresh garlic then you can replace the garlic powder with 3 cloves of fresh garlic. You will still add the garlic in step one to help release its flavor.
You can make your own Italian seasoning by combining equal parts garlic salt, oregano, basil, thyme, and onion powder.
We used 90/10 ground beef in this recipe, but you can also use 95/5 or 97/3 beef.
We recommend staying away from 85/15 ground beef since it produces a bit more fat that you will have to drain off.
If your chicken broth is fully absorbed before your noodles finish cooking then you can add an extra half cup of chicken broth. You shouldn’t need to add any, but allowing the dish to simmer at a higher temp will cause the broth to cook off faster.
Store your leftover chop suey in an airtight container for up to 5 days. Reheat your leftovers in the microwave for about a minute, stirring halfway through.
For some extra flavor, add one cup of shredded cheddar or parmesan cheese!