Italian Meatball and Egg Noodle Soup

This is a hearty soup that can easily be served as a main course.  Be sure to make the meatballs small.

1. 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.

2. 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.

3. 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.

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

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

Nutritional Analysis per Serving
Calories 187
Fat 6.3 g
Sodium 568 mg

Prep Time: n/a
Cook Time: n/a

Make Ahead: n/a

Serves 6