MEATBALL AND EGG NOODLE RECIPE RECIPES

MEATBALL NOODLE ONION STOUP RECIPE | ALLRECIPES

Meatball Noodle Onion Stoup Recipe | Allrecipes image

An easy to throw together, satisfying soup with the taste of beef noodle and French onion. Serve in deep bowls with crusty bread for dipping.

Provided by Queen Mother

Categories Beef Soup

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons butter
½ onion, thinly sliced
1 teaspoon minced garlic
1 (4 ounce) can sliced mushrooms, drained
1 (14.5 ounce) can Italian-style stewed tomatoes
4 cups water
1 (1 ounce) package French onion soup mix
20 frozen cooked meatballs, thawed
8 ounces fusilli pasta

Steps:

Melt the butter in a large saucepan over medium heat. Stir in the onion and garlic, and cook until the onion is almost translucent. Add the mushrooms and the stewed tomatoes with liquid to the pan; use the back of a large spoon to break up tomatoes. Pour in the water; bring soup to a boil.
Sprinkle in the dry soup mix; add the frozen meatballs. Bring back to a boil, and stir in the pasta. Cook at a low boil until the pasta is done, about 10 minutes.

Nutrition Facts : Calories 429.2 calories, CarbohydrateContent 43.3 g, CholesterolContent 92.8 mg, FatContent 18.8 g, FiberContent 3.3 g, ProteinContent 22.1 g, SaturatedFatContent 8.1 g, SodiumContent 800.4 mg, SugarContent 6.5 g

CHICKEN NOODLE SOUP WITH EGG NOODLES RECIPE | ALLRECIPES

Chicken Noodle Soup with Egg Noodles Recipe | Allrecipes image

Don't have time to make a homemade version of chicken noodle soup? Try this one and you won't regret it!

Provided by Totally Fit & Fabulous

Categories Noodle Soup

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 (3 1/2) pound chicken, cut into 8 pieces
4 (16 ounce) cans low-sodium chicken broth
2 carrots, peeled and thinly sliced
2 stalks celery, sliced
½ cup chopped onion
1 (8 ounce) package dried egg noodles
½ cup finely chopped fresh parsley
1 tablespoon freshly squeezed lemon juice
salt and ground black pepper to taste

Steps:

Combine chicken and chicken broth in a large, heavy pot over medium-high heat; bring to a boil. Reduce heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken with tongs and transfer to a large bowl. Allow chicken and broth to cool slightly.
Remove skin and bones from cooled chicken and discard. Cut chicken meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard.
Return chicken broth to a simmer. Add carrots, celery, and onion to the broth and simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice and simmer until noodles are tender, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 335 calories, CarbohydrateContent 24 g, CholesterolContent 81.1 mg, FatContent 14.6 g, FiberContent 1.9 g, ProteinContent 25.7 g, SaturatedFatContent 4.2 g, SodiumContent 203.2 mg, SugarContent 2.8 g

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