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Eggplant Supper Soup

Eggplant Supper Soup


"Hearty eggplant soup made with ground beef and vegetables."
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45 m servings 206 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 902 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.
  2. Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.

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Read all reviews 229
  1. 285 Ratings

Most helpful positive review

This was soo good and soo easy! I omitted the pasta and carrots to cut down on carbs and it was just as good. For me, it was a cross between a soup, stew, and chili. Very tasty!!

Most helpful critical review

Desperately needs additional spices. Quick and easy, though!

Most helpful
Most positive
Least positive

This was soo good and soo easy! I omitted the pasta and carrots to cut down on carbs and it was just as good. For me, it was a cross between a soup, stew, and chili. Very tasty!!

This was really thick and hearty. Used olive oil instead of vegetable oil, used 14.5 oz cans of beef broth, and 2/3 cup of noodles. Also, put some shredded cheddar on top of each bowl. I love...

This was really awesome! The sugar in it just gives it a touch of sweetness. Even if you don't like (or think you don't) eggplant, try it. There's not an eggplant flavor and it's great! My hu...

Oh wow. This is one of THE best eggplant recipes I've ever tried and SO EASY! I've halved the ground beef or used ground turkey or sausage with great results. I've also added diced zuchini, s...

I have been trying different eggplant recipes to use up the excess from the garden and this was by far the favorite. My family of 7 loved it; there was plenty plus leftovers. I used what I had...

DELICIOUS! Follow recipe exactly (which I usually don't do) and it turned out perfect! Also, leftovers freeze extremely well.

This was so nice and hearty... used ground turkey instead of beef, and chicken stock instead of beef stock. I was going to omit the noodles altogether, but at the last minute i threw in some who...

Excellent recipe! I added a red bell pepper, used whole grain small elbow macaroni, omitted the parsley, did not drain the tomatos and added some red pepper flakes. This is a great base for ad...

My husband normally has not much to say, but he liked this one a lot. I loved it. A keeper for sure. I changed it to turkey and had one can of beef broth and one of turkey. Used small noodl...

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