Mini Meatball Noodle Soup

Ingredients for the meatballs:

  • 2 cloves minced garlic
  • 1 pound very lean ground beef
  • 3 tablespoons chopped fresh parsley or 1 tablespoon dried
  • 3 tablespoons Italian breadcrumbs
  • 1/2 cup (4 ounces) tomato paste
  • 1 teaspoon cayenne pepper
  • 1 egg slightly beaten

Ingredients for the soup:

  • 1 large onion finely chopped
  • 1 tablespoon olive oil and 1 tablespoon butter to sauté onion
  • 6 tablespoons breadcrumbs
  • 1 tablespoon finely chopped fresh parsley or 1/2 tablespoon dried
  • 6 ounces tomato paste
  • 8-10 cups chicken broth
  • 1 teaspoon pepper
  • 1/2 bag of medium size egg noodles

Preparation Method:

  1. Firstly mix all the ingredients for the meatballs together in a bowl until everything is blended together, leave to the side.
  2. In a saucepan sauté onion in oil and butter until golden brown, about 10 minutes. Add the breadcrumbs, parsley, and pepper and mix well for about 1 minute.
  3. Add tomato paste and cook another minute.
  4. Pour in 8 cups of chicken broth making sure to mix everything together well and bring to a gentle boil.
  5. Take the bowl over by the saucepan and grab a small amount of the meat mixture and roll into a small ball – around the size of a cherry tomato – and then drop gently into the hot soup.  Continue doing this until all the mixture is finished.
  6. Gently stir everything together and reduce heat to low. Cover the saucepan and cook over a low heat for another 1-2 hours (the longer the better).
  7. Cook the egg noodles as per package instruction.
  8. Taste the soup and adjust any seasoning if needed – more salt, pepper etc.
  9. Place a handful of the cooked noodle into a soup dish and top up with the meatball soup, enjoy with some hot crusty bread!
  10. You can also toss a couple of large handfuls of the uncooked noodles into the soup itself, it will thicken the soup as they cook and you made need to add more broth to make it soupier!
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