Description
A cozy and savory meatball soup with noodles, perfect for a comforting meal.
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Pecorino Romano cheese
- 1 large egg
- 2 cloves garlic, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups beef stock
- 1 can (14.5 ounces) crushed tomatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced yellow onion
- 1 cup uncooked egg noodles
- 2 tablespoons chopped fresh basil (for garnish)
Instructions
- In a mixing bowl, blend the ground beef with panko breadcrumbs, Pecorino Romano cheese, egg, garlic, oregano, sea salt, and black pepper until the mixture is uniform.
- Shape the mixture into small meatballs, roughly the size of a golf ball.
- In a large saucepan, bring the beef stock to a gentle boil over medium heat.
- Stir in the crushed tomatoes, carrots, celery, and onion.
- Lower the heat and let the mixture simmer for about 10 minutes, allowing the vegetables to soften.
- Gently drop the meatballs into the simmering broth and continue to cook for another 15 minutes, ensuring the meatballs are fully cooked and tender.
- Add the uncooked egg noodles to the pot and simmer for an additional 8-10 minutes, or until the noodles are al dente.
- Taste the stew and adjust the seasoning as needed.
- Serve hot, topped with fresh basil for a burst of flavor.
Notes
- Serves 6.
- Feel free to adjust the vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Easy Meatball Soup with noodles, Meatball Noodle Stew