Spam Macaroni Soup (small) Recipe

Bring liquids to a simmer

In a medium saucepan (2–3 quart), combine 4 cups water and 2 cups low-sodium chicken broth. Place over medium-high heat and bring to a gentle simmer.

Add macaroni

When the liquid is simmering, add 1 cup dried macaroni and stir. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, for 7–9 minutes until the pasta is al dente (slightly firmer than you want, it will finish absorbing flavors).

Stir in 1 tablespoon soy sauce and 1 teaspoon fish sauce (if using) about 2 minutes before the pasta is done to infuse the broth with savory umami. Taste broth and adjust seasoning later.

Prepare and brown Spam

While the broth heats, heat 1 teaspoon vegetable oil and 1 teaspoon butter in a small nonstick skillet over medium heat. Add 6 oz diced Spam in a single layer and cook, stirring occasionally, until cubes are golden and edges caramelize, about 4–6 minutes. Transfer browned Spam to a plate lined with paper towel to drain excess fat.

Sauté aromatics and vegetables

In the same skillet with any remaining fat, add the finely chopped 1/2 cup yellow onion, 1/4 cup diced carrot, and 1/4 cup diced celery. Sauté over medium heat for 3–4 minutes until onions are translucent. Add 1 teaspoon minced garlic and cook 30–45 seconds until fragrant. If pan becomes dry, add a splash (about 1 teaspoon) of water or a little extra oil.

Add the sautéed vegetables (and any juices) to the simmering pot with macaroni about 3–4 minutes before the pasta finishes cooking so they soften without becoming mushy. Return the browned Spam to the pot at the same time to heat through.

Season the soup

Once the pasta is al dente and Spam is heated through, season the soup with 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon sugar, and 1/8 teaspoon white pepper (if using). Stir and simmer gently for 1 minute, then taste and adjust seasoning — add up to another 1/4 teaspoon salt or more soy sauce if desired.

Finish and serve

Ladle the soup into a small serving bowl. Sprinkle 2 tablespoons thinly sliced green onions (white and green parts) and 1 tablespoon chopped cilantro or parsley over the top. Serve with lime wedges on the side to squeeze to taste. Serve immediately while hot.