Where were you on 9/11/2001 at 9:15 AM? I remember exactly where I was, what I was doing, who I was talking to and how the day unfolded minute by minute. It was the kind of day that will remain embedded in our minds and hearts forever.
Our family was everywhere they were supposed to be that bright, sunny day. The sky was bluer than blue here in the east coast and I remember thinking how beautiful the day looked. The kids were in school. My husband and I were both at work. When we realized what had happened to the Twin Towers all I wanted to do was go home and hug my family tight, never letting them go.
I remember everything we did on 9/11 twelve years ago, but what I can’t recall was what we ate for dinner that night. It was important for me to know what I did then so I asked my sons. My younger son said “You always made some hot soup with plenty of noodles and beef. It was always filling.”
My son was right. On school nights, weeknights, Sunday suppers, long or short days, tragic moments or anywhere in between, I resorted to what was warm, comforting and familiar like this good old Filipino Beef Macaroni Sopas. It is our Filipino version of the classic noodle soup. Often I make this one with leftovers and with chicken or beef broth I had previously made. All I needed to add was a scoop of elbow macaroni noodles which was a pasta staple in my pantry. I watched the ingredients in the pot sizzle as I sautéed the garlic, onions, celery. The mixture calmed down when I poured the broth, ground beef, noodles and seasonings. As the quick cooking soup simmered in the pot, I knew the robust aroma of ground beef in the broth was going to be a reassuring balm to our souls.
Where were you on 9/11 and how did you heal your heart?
In May 2001, during a class trip, a boat ride around the Hudson River in New York, my son Constante Quirino took a photo of this view of Manhattan, which included the Twin Towers. Little did he know how the world would change a few months after he took this photograph.
Filipino Beef Macaroni Sopas
- 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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Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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