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Meatball Noodle Soup Recipe

Chicken noodles soup is a sure-to-please standby in every kitchen. This version, which includes meatballs, is a newfound favorite at our house. - Debbie Guntz, Collegeville, Pennsylvania

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Meatball Noodle Soup Recipe

Prep: 10 min. Cook: 50 min.

Yield: 4 Servings

15 45 60

Ingredients

1 egg
1 tablespoon dry bread crumbs
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon pepper
Pinch dried oregano
1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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2 cans (14-1/2 ounces each) chicken broth
1 cup uncooked fine egg noodles

Directions

In a bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1/2-in. balls; set aside.
In a large saucepan, bring broth to a boil; add meatballs. Reduce heat; simmer, uncovered, for 20 minutes. Add noodles; cook 15 minutes longer or until the meat is no longer pink and the noodles are tender. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 237 calories, 10 g fat (4 g saturated fat), 118 mg cholesterol, 808 mg sodium, 9 g carbohydrate, trace fiber, 26 g protein.

Originally published as Meatball Noodle Soup in Taste of Home Ground Beef Cookbook , p158

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana