Meatball Noodle Soup
Servings: 4
Ingredients:
Meatball Noodle Soup Photography by Michael Alberstat
| Nutritional Info | |
| Per serving: about | - |
| cal | 305 |
| pro | 27 g |
| total fat | 14 g |
| sat. fat | 5 g |
| carb | 18 g |
| fibre | 3 g |
| chol | 69 mg |
| sodium | 1.450 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 28% |
| vit A | 106% |
| vit C | 115% |
| folate | 18% |
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1 lb (500 g) lean ground beef
2 cloves garlic, minced
1 tsp (5 mL) each dried thyme, salt and pepper
2 tsp (10 mL) vegetable oil
1 each onion and sweet red pepper, chopped
2 carrots, halved lengthwise and sliced
2 tbsp (25 mL) tomato paste
4 cups (1 L) beef stock
1-1/2 cups (375 mL) thinly sliced broccoli florets
1 cup (250 mL) egg noodles
Preparation:
In bowl, combine beef, garlic, thyme and 1/2 tsp (2 mL) each of the salt and pepper; roll by scant 1 tbsp (15 mL) into balls.
In large saucepan, heat oil over medium-high heat; brown meatballs, in batches and turning often, about 5 minutes. Remove to plate. Drain fat from pan.
Add onion, red pepper, carrots and remaining salt and pepper to pan; fry over medium heat, stirring occasionally, until softened, about 3 minutes. Stir in tomato paste; cook for 2 minutes. Add stock and bring to boil, stirring and scraping up brown bits from bottom of pan. Return meatballs to pan; reduce heat and simmer for 5 minutes.
Add broccoli and noodles; simmer until noodles are tender and digital rapid-read thermometer inserted into several meatballs reads 160°F (70°C), about 5 minutes.
Additional Information
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Tip: During winter, you can use frozen broccoli. For variety, change the pasta; alphabet pasta is a favourite with kids.
Source
Canadian Living Magazine: September 2005
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