Post by Kathy on Aug 23, 2020 19:30:48 GMT
Meatball Noodle Soup
Delicious soup! I didn't realize that the meatballs I bought were the larger ones! But that's OK because it was still good! This soup has a nice beefy/onion taste! And the Italian stewed tomatoes, Yummy!
Very easy to throw together and some ingredients that you might already have on hand! Make sure to add the seasonings to give it good flavor! Will make again!
Recipe adapted from allrecipes
20 ounce bag cooked meatballs, browned (smaller meatballs are best)
3 tablespoons butter
½ onion, thinly sliced
1 teaspoon minced garlic
1 (4 ounce) can sliced mushrooms, drained
1 (14½ ounce) can Italian-style stewed tomatoes
3 cups water
2 (14½ ounce each) cans beef broth
1 (1 ounce) package French onion soup mix
2 Tablespoons beef bouillon
salt & black pepper, to taste
cayenne pepper, to taste
8 ounces Cellentani noodles (elbows with ridges)
Spray soup pot and brown meatballs. Remove.
In the same soup pot melt butter. Add onion and garlic and sauté until tender. Add the mushrooms and stewed tomatoes with liquid. Break up tomatoes.
Pour in water and beef broth. Bring to a boil.
Sprinkle in dry onion soup mix, beef bouillon, salt, pepper and cayenne pepper. Add meatballs.
Bring back to a boil, and stir in the pasta. Cook at a low boil until the pasta is done, about 10 minutes.
