Meatball Noodle Soup

meatball soup do not use Image by: meatball soup do not use Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2005

Ingredients

  • 1 lb lean ground beef
  • 2 garlic cloves minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 onion chopped
  • 1 sweet red pepper chopped
  • 2 carrots halved lengthwise and sliced
  • 2 tablespoons tomato paste
  • 4 cups beef stock
  • 1 1/2 cup thinly sliced broccoli floret
  • 1 cup egg noodles

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1450 mg
  • Protein 27 g
  • Calories 305.0
  • Total fat 14 g
  • Cholesterol 69 mg
  • Saturated fat 5 g
  • Total carbohydrate 18 g

%RDI

  • Iron 28.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 106.0
  • Vitamin C 115.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Meatball Noodle Soup

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