Comfort in a Bowl: Hamburger Noodle Soup Recipe

In a large pot or Dutch oven, heat a drizzle of oil over medium heat.
Add the ground beef and cook until browned, breaking it up into crumbles with a spoon.
Stir in the diced onion and minced garlic, cooking until the onion is soft and translucent. Drain any excess grease.

Add the beef broth, water, diced tomatoes (with their juice), tomato sauce, Italian seasoning, smoked paprika, and a pinch of salt and pepper.
Stir everything together and bring to a gentle boil.

Toss in the sliced carrots and celery.
Reduce the heat to medium-low and let the soup simmer for about 10 minutes, allowing the vegetables to soften and the flavors to meld.

Add the uncooked egg noodles directly to the pot. Stir well to prevent sticking.
Cook for another 8–10 minutes, or until the noodles are tender but not mushy.

Stir in the frozen peas or green beans during the last 2–3 minutes of cooking. This keeps them bright and slightly crisp.
Taste the soup and adjust the seasoning with more salt, pepper, or spices as needed.

Ladle the soup into bowls and garnish with fresh parsley for a burst of color and freshness.
Serve hot with a side of crusty bread or crackers for dipping.

Make It Creamy: Add a splash of heavy cream or milk at the end for a creamy twist.
Low-Carb Option: Replace the noodles with zucchini noodles or cauliflower rice for a lighter version.
Vegetarian Version: Swap ground beef with plant-based crumbles or lentils and use vegetable broth.
Add More Veggies: Throw in spinach, corn, or diced potatoes to make it even more nutritious.
Meal Prep-Friendly: This soup tastes even better the next day, so make a big batch and refrigerate for up to 3 days.