Italian Meatball & Noodle Soup
5
servings
10 min
PREP TIME
30 min
TOTAL TIME

Ingredients

1 tablespoon Land O Lakes® Butter

1 medium red bell pepper, cut into strips

1/2 cup sliced fresh 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 (1 cup) uncooked dried egg noodles

Shredded Parmesan cheese, if desired

 

 *Substitute 1/2 teaspoon each dried basil leaves, dried marjoram leaves and dried oregano leaves and 1/4 teaspoon rubbed sage.

How to make

  1. STEP 1

    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.

  2. STEP 2

    Add broccoli and noodles. Reduce heat to medium. Continue cooking, stirring occasionally, 5 minutes or until pasta is tender. Top each serving with cheese.

Nutrition

310Calories
14Fat (mg)
85Cholesterol (mg)
740Sodium (mg)
27Carbohydrates (g)
5Dietary Fiber
21Protein (g)

Reviews

Explore reviews from
our online community

  December 13, 2013

I make this all the time and everyone loves it. I always have all the ingredients on hand and it is the easiest recipe to make. I add a lot more meatballs and pasta than is called for and I buy frozen mixed vegetables with carrots, mushrooms, etc. instead of just broccoli. Serve with Italian breadsticks to dip.

— says DL
Helpful?
  January 16, 2010

Nice enough soup, but it needs something go give it a little more zip. There are just too many wonderful soups to make this one again.

— says Joyce
Helpful?
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