This week has been crazy and my brain is fried – like a computer throwing errors because it has no more resources!
It has been a hectic week, one of those weeks that you wish there were more than 24 hours a day so you can knock off the a few more items from your to-do list of a million items. And on top of that, I’ve been feeling a little under the weather and I crave for soups all week long!
There’s nothing like a warm bowl of soup on a chilly Fall night or when you’re feeling under the weather, right? It’s one of those simple classic that I never get tired of eating. Put this macaroni pork rib soup on your kitchen roster of things to make this cold season. It’s a bowl of comfort but satisfying at the same time!
Why you need this soup in your life ASAP:
It’s a satisfying dinner! In this soup we added macaroni pasta to the pot for that “full and satisfy” feel.
It’s filled with hearty vegetables and flavorful broth. Feel free to swap chicken broth instead of using water.
It’s cozy and comforting which makes it perfect for Netflix nights.
It’s proven and tested for a perfect lazy dinner: for those nights when you don’t want a heavy dinner involved but still want a satisfying and full meal!
This restorative meal in a bowl with aromatic broth and hearty vegetables is a soup lover’s dream!
One of the things I love about this soup is its versatility. You can add any kind of pasta, substitute chicken if you don’t eat pork ribs and throw any vegetables you love and make it a satisfying weeknight soup to feed your craving.
For a soup that is nourishing and uplifting, this macaroni soup with pork spare ribs is a winner!
Macaroni Pork Rib Soup
Hearty and comforting macaroni soup with pork ribs, carrots and sweet potatoes. My family love this Vietnamese style soup and the flavorful broth. Perfect for colder weather.
- 1 lb pork spare ribs (chopped)
- 1/2 medium onion
- 1/2 cup macaroni pasta
- 6 cups water ( or chicken broth)
- 1 large carrots (chop into small pieces)
- 1 cup sweet potato (cubed)
- 1 1/2 tablespoon fish sauce (more to taste)
- 1 teaspoon chicken bouillon
- black pepper for servings
- chopped cilantro for garnish
For the pork ribs: Bring a large pot water to boil. Add in the pork ribs and cook for 5 minutes until all impurities raise to top. Drain well under cold water.
In a large stock pot, add in water (or chicken broth) and place the pork ribs back in the pot with 1/2 onion. Bring to a boil, then simmer for 15 minutes.
Cook macaroni pasta according to package instruction.
After 15 minutes, remove onion and discard. Add in carrots, sweet potatoes and cook until veggies are tendered, about 10 minutes. Season the broth with chicken powder, fish sauce.
Divide macaroni pasta among bowls. Laddle the broth over. Garnish with green onion, cilantro and black pepper. Slurp up!
You can use chicken broth instead of water. Just be sure the chicken broth is low sodium.