Recipe: Meatball Soup

Meatball - Noodle Soup

Paula A. Tomey-Allen

Meatballs:

¾ lb. Lean Ground Beef

¼ lb. Ground Pork

1 tsp. Garlic Powder

¼ C. Chili Sauce

Pinch Sea Salt

1 T. Parsley Flakes

2 Medium Eggs, Beaten

3/4 C. Bread Crumbs

1 T. Butter

Broth:

6 tsp. Watkin's Beef Soup and Gravy Base* and 6 tsp. Minced Onions – or -1 one pkg. dry Lipton Onion Soup

6 Cups Hot Water

1 tsp. Parsley Flakes

1 tsp. Kitchen Bouquet

1 tsp. Worcestershire

½ tsp. Paprika 

3 C. Rotini Noodles

Meatballs:

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.

Broth:
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