Mom used to make this for hubby and I when we would travel to visit since it was filling and could be ready and waiting for us. I've experimented with her recipe and come up with a few variations this is our favorite.
1Into a stock pot place the minced onion in the oil and butter to cook til tender; add the meat and brown, stirring in the garlic. Add water to cover. Stir in the tomato bouillon and any herbs you wish to add. Cook over a med heat for 20 mins
2After the meat and spices have cooked for the 20 mins add frozen veggies and more water if necessary. (Reminder- if you need to add water check your broth you may need to add more of the bouillon).
320 min's before dinner time add the macaroni and stir to make sure the macaroni doesn't sink and stick, stir occasionally til macaroni is done. Just before serving add a teaspoon of butter and a little of any herbs and/or spices you used.
4We like to have this with fresh crescent rolls that I'll add a half of a slice of cheese before rolling.
5I've made this soup adding beef gravy mix for more of a beef flavor.
add fresh diced tomato just before serving for more sweetness
add sour cream for more of a tang
add shredded cheese for saltiness and creaminess