Meatball Noodle Soup
Meatball Noodle Soup Photography by Michael Alberstat
This recipe makes 4 servings
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 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 28 |
| vit A | 106 |
| vit C | 115 |
| folate | 18 |
Ingredients
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 :
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
- Keywords : Soup; Dinner; Lunch; Beef; Noodles; Simmer; Ground beef; Broccoli; Beef broth;
Related content
-
Creamy Leek and Potato Soup
Though the dark leek tops are too tough for this soup, they would add lots of flavour to the...
-
Shrimp and Lime Soup
For a stronger zing to this sweet-and-sour soup, serve with a wedge of lime to squeeze onto each...
-
Potiron Bisque
At the restaurant, an oval of mascarpone cheese, a drizzle of maple syrup and a pea tendril show...
-
Two-Mushroom Consomme
Dried mushrooms add so much flavour to a consomme. Porcini, morels or shiitake, now available at...
