12 February 2010

Recipe: Meatball Soup

Meatball - Noodle Soup
Paula A. Tomey-Allen

¾ lb. Lean Ground Beef
¼ lb. Ground Pork
Pinch Sea Salt
2 Medium Eggs, Beaten
3/4 C. Bread Crumbs

1 T. Butter

6 Cups Hot Water
1 tsp. Worcestershire
½ tsp. Paprika 

3 C. Rotini Noodles

Mix all Meatball ingredients together by hand and form into balls about 1 ½ inch in diameter.

Melt butter on low in deep non-stick pan. Brown meatballs on all four sides. Remove browned meatballs from pan.

Bring Broth ingredients to boil in same pan used for Meatballs.

Add Rotini noodles and cook almost until tender.

Add Meatballs, reduce heat and simmer for 10 minutes, stirring gently.

*Beef Broth = 6 tsp. Beef Bouillon, 6 tsp. Dried Minced Onion, 6 C. Hot Water

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