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Filipino Beef Macaroni Sopas

The classic Filipino Beef Macaroni Sopas is our Pinoy version of a comforting soup meal. The combination of ground beef with plump elbow macaroni noodles simmering in clear broth is enough to fill the heart, body and mind any day of the week. This is also one of the easiest soup dishes to put together. I made this all the time through the years my sons were in school. Even now, when they come home to visit, there’s always a big pot of soup like this waiting to welcome them home. This is an AsianInAmericaMag recipe and serves 4 to 6.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer, Dinner, Lunch, Merienda, Side Dish, Soup
Cuisine: American, Asian, Filipino
Keyword: Filipino Beef Macaroni Sopas Soup
Servings: 4 people
Calories: 169kcal
Author: Asian in America


  • 2 Tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1 whole onion chopped
  • 1-2 stalks celery chopped, about 1 cup
  • 1/2 pound lean ground beef
  • 1 whole tomato chopped
  • 4 to 6 cups beef broth or use chicken or vegetable
  • 1 cup elbow macaroni pasta noodles
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Knorr seasoning
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • 1 whole carrot peeled, cubed (about 1 cup)
  • 1/2 cup chopped fresh parsley for garnish
  • 1 whole large potato peeled, cubed (about 3/4 cup)


  • In a medium stock pot, over medium high heat, add the cooking oil. Saute the garlic, onions, celery, carrots, potatoes for  2 to 3 minutes till soft.
  • Add the sliced tomatoes and ground beef. Sprinkle the Worcestershire sauce and Knorr seasoning on the ground beef as it sizzles in the pan. Stir around the pot till the beef turns from a light pink to brown in about 5 to 6 minutes. Pour the broth and increase the heat to bring to a boil.
  • When broth boils, add the elbow macaroni to the pot. Stir all the ingredients together to blend well with the macaroni. Lower heat to medium. Cook for 10 to 12 minutes till noodles become soft. Season with sea salt and freshly ground black pepper. Garnish with chopped parsley if desired. Serve piping hot.
  • Cook’s comments : This is easy to put together when we have leftovers from other meals. You can use ground pork or chicken, and add other vegetables conveniently available. I also make homemade chicken or beef broth separately when I have time on weekends and freeze it for soup meals like this one. Check out a previous post of Nilagang Manok (Boiled Chicken) for how to make basic chicken broth.

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    Serving: 1g | Calories: 169kcal | Carbohydrates: 3g | Protein: 15g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 1552mg | Potassium: 484mg | Fiber: 1g | Sugar: 2g | Vitamin A: 466IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 2mg