Neapolitan maccherino soup (Zuppa Napoletana coi maccheroni in brodo colorito) from Giuliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes by Giuliano Hazan

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Notes about this recipe

  • Zosia on April 11, 2015

    Even with an added Parmesan rind, the soup didn't cook long enough for the broth to develop much flavour, and between the oil used to cook the onions (I reduced it to 1 tbsp) and the fat in the (extra lean) ground beef, it was just too greasy for me.

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