Italian Meatball and Noodle Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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What could be better than some homemade soup on a cold night? Ingredients:
1 tablespoon butter |
1 medium red bell pepper, cut into strips |
1 teaspoon finely chopped fresh garlic |
1 (16 ounce) package frozen mixed vegetables (broccoli, red bell pepper, onions and mushrooms) |
16 (1 1/2 inch) frozen cooked italian-style meatballs |
2 (14 1/2 ounce) cans beef broth |
2 teaspoons dried italian seasoning |
2 ounces uncooked dried egg noodles (about 1 cup) |
1/2 cup shredded parmesan cheese |
Directions:
1. Melt butter in 4-quart saucepan until sizzling; add pepper and garlic.
2. Cook over medium-high heat until pepper is crisply tender (2 to 3 minutes).
3. Add vegetables, meatballs, broth and Italian seasoning.
4. Continue cooking until mixture comes to a boil (10 to 12 minutes).
5. Add noodles. Reduce heat to medium.
6. Continue cooking, stirring occasionally, until pasta is tender (5 minutes).
7. To serve, top each serving with cheese.
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