Ingredients:

1 green bell pepper, finely chopped

2 garlic cloves, minced

1 medium onion, finely chopped

2 cups small pasta (e.g., elbow or spiral)

500 grams ground beef

4 cups beef or chicken broth

2 cups diced tomatoes (fresh or canned)

2 tablespoons tomato paste

1 teaspoon paprika

1/2 teaspoon cumin

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, green bell pepper, and garlic. Sauté until the vegetables are softened.

2. Add the ground beef and cook until browned and fully cooked.

3. Stir in the diced tomatoes and tomato paste. Cook for 2-3 minutes to combine flavors.

4. Pour in the broth and season with paprika, cumin, salt, and pepper. Bring the mixture to a boil.

5. Once boiling, add the pasta and reduce the heat to low. Simmer until the pasta is tender and has absorbed the flavors.

6. Serve hot, garnished with fresh parsley.

You can add grated carrots or chopped celery for extra flavor.

For a thicker texture, dissolve 1 teaspoon of cornstarch in water and stir it into the soup.