Italian Meatball & Noodle Soup
This flavorful beef soup is made easy with frozen meatballs.
1 medium red bell pepper, cut into strips
1/2 cup sliced mushrooms
1 small (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
16 (1 1/2-inch) frozen cooked Italian-style meatballs
1/2 cup water
2 (14-ounce) cans beef broth
2 teaspoons dried Italian seasoning*
3 cups frozen chopped broccoli
2 ounces (about 1 cup) uncooked dried egg noodles
Shredded Parmesan cheese, if desired
Melt butter in saucepan until sizzling; add bell pepper, mushrooms, onion and garlic. Cook over medium-high heat 2-3 minutes or until vegetables are crisply tender. Add meatballs, water, broth and Italian seasoning. Continue cooking 10-12 minutes or until mixture comes to a boil.
Add broccoli and noodles. Reduce heat to medium. Continue cooking, stirring occasionally, 5 minutes or until pasta is tender. Top each serving with cheese.
*Substitute 1/2 teaspoon each dried basil leaves, dried marjoram leaves and dried oregano leaves and 1/4 teaspoon rubbed sage.
Nutrition Facts (1 serving)
Dietary Fiber: 5g
Recipe #11989©2001Land O'Lakes, Inc.