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Total Time:
Prep Time: 10 min
Cook Time: 0 min

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Ingredients

For 4 Servings

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1 egg
1 tbsp dry bread crumbs
1 tsp dried parsley flakes
1/2 tsp salt
1/8 tsp pepper
pinch dried oregano
1 lb ground beef
2 cans (14-1/2 oz each) chicken broth
1 cup uncooked fine egg noodles

Directions

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1 In a bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1/2-in. balls; set aside.
2 In a large saucepan, bring broth to a boil; add meatballs. Reduce heat; simmer, uncovered, for 20 minutes. Add noodles; cook 15 minutes longer or until the meat is no longer pink and the noodles are tender. Yield: 4 servings.

Directions

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1. In a bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1/2-in. balls; set aside.

2. In a large saucepan, bring broth to a boil; add meatballs. Reduce heat; simmer, uncovered, for 20 minutes. Add noodles; cook 15 minutes longer or until the meat is no longer pink and the noodles are tender. Yield: 4 servings.

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