Meatball and Noodle Soup

By tjm01

SOUP

Ingredients

• 1/2 lb lean ground beef
• 1/2 lb sweet Italian sausage, casings removed
• 2 Tbsp. chopped fresh parsley
• 3/4 tsp. salt, divided
• 2 Tbsp. olive oil
• 4 scallions, sliced
• 2 large cloves garlic, minced
• 1/2 Tbsp. minced fresh rosemary
• 1/2 cup red wine
• 2 parsnips, sliced
• 1 acorn squash (1 lb.), seeded and cut into 1/2" pieces
• 2 cans (13 3/4 oz each) beef broth
• 1 cup medium egg noodles, cooked according to package directions.

Preparation

Step 1

In bowl, combine beef, sausage, parsley and 1/2 tsp. salt. Shape into meatballs. In saucepot over medium heat, brown meatballs in hot oil 8 minutes, turning occasionally. Remove to plate. In drippings, cook scallions, garlic and rosemary 3 minutes, stirring occasionally. Add wine and cook 3 more minutes more or until evaporated. Add meatballs. Stir in next three ingredients, remaining 1/4 tsp. salt and 1 cup water. Bring to a boil over high heat. Reduce heat & simmer 20 minutes or until tender. Stir in noodles.