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Italian Meatball and Egg Noodle Soup |
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This is a hearty soup that can easily be served as a main course. Be sure to make the meatballs small.
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Meatballs
6 oz lean ground beef (about 1/3 lb)
3 Tbsp seasoned dry breadcrumbs
2 Tbsp barbecue sauce
1 egg
1 tsp minced garlic
1/2 tsp dried basil
2 Tbsp Parmesan cheese
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Soup
2 tsp vegetable oil
1 cup chopped onions
1 1/2 tsp minced garlic
1/2 cup chopped green bell peppers
1/2 cup chopped carrots
3 1/2 cups beef or chicken stock
2 cups homemade tomato sauce or store-bought spaghetti sauce
2 Tbsp tomato paste
1 tsp chili powder
1 cup egg noodles
1/4 cup grated Parmesan cheese
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- To make the meatballs, combine the ground beef, breadcrumbs, barbecue sauce, egg, garlic, basil and 2 tbsp of the parmesan cheese. Form into 1-inch meatballs (you should be able to make about 24 meatballs). Spray a large, nonstick skillet with vegetable oil and set over medium heat. Cook the meatballs for about 5 minutes, turning occasionally or until they are browned on all sides. Set aside.
- To make the soup, spray a large, nonstick saucepan with vegetable oil, add the oil and set over medium heat. Add the onions and garlic and sauté for 5 minutes or until just softened and browned. Stir in the green peppers and carrots and cook for 3 minutes. Stir in the stock, tomato sauce, tomato paste, chili powder and browned meatballs. Bring to a boil, then reduce the heat to low and simmer, covered, for 15 minutes.
- Stir in the egg noodles and simmer for 5 minutes or until the noodles are tender. Serve the soup in bowls, and garnish with remaining 1/4 cup Parmesan cheese.
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Nutritional Analysis per Serving
| Calories |
187
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| Fat |
6.3 g
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| Sodium |
568 mg
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Prep Time: n/a
Cook Time: n/a
Make Ahead: n/a
Serves 6
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