Italian Meatball and Egg Noodle Soup

By broots

Ingredients

• Meatballs
• 6 oz lean ground beef (about 1/3 lb)
• 3 Tbsp seasoned dry breadcrumbs
• 2 Tbsp barbecue sauce
• 1 egg
• 1 tsp minced garlic
• 1/2 tsp dried basil
• 2 Tbsp Parmesan cheese
• Soup
• 2 tsp vegetable oil
• 1 cup chopped onions
• 1 1/2 tsp minced garlic
• 1/2 cup chopped green bell peppers
• 1/2 cup chopped carrots
• 3 1/2 cups beef or chicken stock
• 2 cups homemade tomato sauce or store-bought spaghetti sauce
• 2 Tbsp tomato paste
• 1 tsp chili powder
• 1 cup egg noodles
• 1/4 cup grated Parmesan cheese

Details

Servings 6
Adapted from artoflivingwell.ca

Preparation

Step 1

To make the meatballs, combine the ground beef, breadcrumbs, barbecue sauce, egg, garlic, basil and 2 tbsp of the parmesan cheese. Form into 1-inch meatballs (you should be able to make about 24 meatballs). Spray a large, nonstick skillet with vegetable oil and set over medium heat. Cook the meatballs for about 5 minutes, turning occasionally or until they are browned on all sides. Set aside.
To make the soup, spray a large, nonstick saucepan with vegetable oil, add the oil and set over medium heat. Add the onions and garlic and sauté for 5 minutes or until just softened and browned. Stir in the green peppers and carrots and cook for 3 minutes. Stir in the stock, tomato sauce, tomato paste, chili powder and browned meatballs. Bring to a boil, then reduce the heat to low and simmer, covered, for 15 minutes.
Stir in the egg noodles and simmer for 5 minutes or until the noodles are tender. Serve the soup in bowls, and garnish with remaining 1/4 cup Parmesan cheese.