I had this recipe sitting on the counter, at the top of the To Make Soon pile for weeks.  Every morning before leaving for work, Matthew would ask, “What’s for dinner?” and I would reply, “Vegetable Noodle Soup.”  He would then proceed to make the biggest pouty face he can, the kind that would put a three-year-old to shame.  “There’s no meat in it,” he would complain.

My boyfriend is a big meat eater.

After doing this dance for three or four weeks, I threw my hands in the air.  “Fine!” I told him, sick and tired of staring at the recipe.  “We have some meatballs in the freezer.  I’ll throw them in!”

That night, I (finally) made the soup and it took a little goading but he admitted it… it was delicious.  The morale of this story is:  it’s always good to have some meat in the freezer for your carnivorous significant other.

 

Meatball Vegetable Noodle Soup

You’ll Need:

2 tbsp. olive oil
1 rib celery
1 medium carrot
1 clove garlic
1/4 medium onion
1/4 tsp. salt
1 c. egg noodles
4 c. chicken broth
1/2 tbsp. parsley
1/2 tbsp. garlic powder
1 tsp. lemon juice
7 precooked turkey meatballs, cut apart in small pieces

How To:

Cut up the carrot, celery, onion, and garlic and set aside. Heat the olive oil in a medium sauce pan over medium heat. Add the prepared vegetables. Season with salt and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth.

Bring to boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes. Stir in garlic powder, parsley, and add meatballs (I cut mine in quarters). Stir until meatballs are heated. Pour into bowls and serve hot with crackers, bread, or cheese sticks!

Makes: 4 servings

Prep Time: 10 minutes
Chill Time: n/a
Cook Time: 20 minutes
Calories:  229

Source: Unknown.

Meatball Vegetable Soup

  • Servings: 4
  • Time: 10mins
  • Print

You’ll Need:

2 tbsp. olive oil
1 rib celery
1 medium carrot
1 clove garlic
1/4 medium onion
1/4 tsp. salt
1 c. egg noodles
4 c. chicken broth
1/2 tbsp. parsley
1/2 tbsp. garlic powder
1 tsp. lemon juice
7 precooked turkey meatballs, cut apart in small pieces

How To:

Cut up the carrot, celery, onion, and garlic and set aside. Heat the olive oil in a medium sauce pan over medium heat. Add the prepared vegetables. Season with salt and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth.

Bring to boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes. Stir in garlic powder, parsley, and add meatballs (I cut mine in quarters). Stir until meatballs are heated. Pour into bowls and serve hot with crackers, bread, or cheese sticks!

Makes: 4 serving

Prep Time: 10 minutes
Chill Time: n/a
Cook Time: 20 minutes
Calories:  229

Source: Unknown.

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