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Hearty Meatball and Egg Noodle Soup

With our Canadian winters, a hot substantial soup can be a complete meal.


With our Canadian winters, a hot substantial soup can be a complete meal. Soups are nutritious meals when not filled with cream and butter. My selections will be a great addition to your menus.

Meatball and Egg Noodle Soup
Serves 6

This is a great soup for children and teens. It's a complete meal in a bowl. Try using ground chicken, turkey or pork instead of beef. (Add an extra 1 Tbsp of breadcrumbs if you're using chicken or turkey)

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


Preparation

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. 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 sauté 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. 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.

Per serving Calories 187 • Protein 14 g • Carbohydrates 21 g • Fiber 3 g • Total fat 6.3 g • Saturated fat 1.7 g • Cholesterol 58 mg • Sodium 568 mg • prep time 20 minutes • cook time 28 minutes •

 
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