- 3 large tomatoes, peeled, diced
- olive oil
- 1/2 onion, minced
- 2 cloves garlic, minced
- 4 tbsp fresh dill, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup cold water
- 1/2 cup macaroni, cooked
- 1 cup chicken stock
- 1 tsp chicken bouillon
- 1 cup milk
- Heat 2 tsp olive oil in a dutch oven. Saute the onion until tender.
- Add the tomatoes, the garlic, dill, salt, pepper, and cold water. Simmer, covered for 15 minutes.
- Stir in the stock with the chicken bouillon.
- Add the macaroni and the milk.
- Heat through without boiling. Check the seasoning.
- Serve.