Meatball And Egg Noodle Soup Recipe

Name: Meatball And Egg Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meatballs; 6 oz lean ground beef; 3 Tbsp seasoned dry breadcrumbs; 2 Tbsp barbecue sauce; 1 egg; 1 tsp finely chopped garlic; 1/2 tsp dried basil; 2 Tbsp Parmesan cheese; Soup; 2 tsp vegetable oil; 1 cup chopped onion; 1 1/2 tsp finely chopped garlic; 1/2 cup chopped green bell pepper; 1/2 cup chopped carrots; 3 1/2 cups beef (or chicken) stock; 2 cups tomato sauce (or store-bought spaghetti sauce); 2 Tbsp tomato paste; 1 tsp chili powder; 1 cup dried egg noodles; 1/4 cup grated Parmesan cheese

Servings: persons

Meatballs
6 oz lean ground beef
3 Tbsp seasoned dry breadcrumbs
2 Tbsp barbecue sauce
1 egg
1 tsp finely chopped garlic
1/2 tsp dried basil
2 Tbsp Parmesan cheese
Soup
2 tsp vegetable oil
1 cup chopped onion
1 1/2 tsp finely chopped garlic
1/2 cup chopped green bell pepper
1/2 cup chopped carrots
3 1/2 cups beef (or chicken) stock
2 cups tomato sauce (or store-bought spaghetti sauce)
2 Tbsp tomato paste
1 tsp chili powder
1 cup dried egg noodles
1/4 cup grated Parmesan cheese

1
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 have enough for about 24 meatballs). Lightly coat a large, nonstick skillet with cooking spray 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
2. To make the soup, lightly coat a large, nonstick pot with cooking spray add the oil and set over medium heat. Add the onion and garlic and saute for 5 minutes or until just softened and browned. Stir in the green pepper 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
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 4 cup Parmesan cheese.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Meatballs, 6 oz lean ground beef, 3 Tbsp seasoned dry breadcrumbs, 2 Tbsp barbecue sauce, and more.

Yes, Meatball And Egg Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meatball And Egg Noodle Soup

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