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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Chicken noodles soup is a sure-to-please standby in every kitchen. This version, which includes meatballs, is a newfound favorite at our house. - Debbie Guntz, Collegeville, Pennsylvania Ingredients:
1 egg |
1 tablespoon dry bread crumbs |
1 teaspoon dried parsley flakes |
1/2 teaspoon salt |
1/8 teaspoon pepper |
pinch dried oregano |
1 pound ground beef |
2 cans (14-1/2 ounces each) chicken broth |
1 cup uncooked fine egg noodles |
Directions:
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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