Italian Meatball & Noodle Soup

Offer family or friends warm garlic bread with this soup.

Prep: 10 min Cook: 17 min

1 tablespoon LAND O LAKES® Butter
1 medium red bell pepper, cut into strips
1 teaspoon finely chopped fresh garlic
1 (16-ounce) package frozen vegetable combination (broccoli, red bell pepper, onions and mushrooms)
16 (1 1/2-inch) frozen cooked Italian-style meatballs
2 (14 1/2-ounce) cans beef broth
2 teaspoons dried Italian seasoning*
2 ounces (about 1 cup) uncooked dried egg noodles
Shredded Parmesan cheese, if desired


Melt butter in 4-quart saucepan until sizzling; add pepper
and garlic. Cook over medium-high heat until pepper is crisply
tender (2 to 3 minutes). Add vegetables, meatballs, broth and
Italian seasoning. Continue cooking until mixture comes to a
boil (10 to 12 minutes).

Add noodles. Reduce heat to medium. Continue cooking, stirring
occasionally, until pasta is tender (5 minutes). To serve, top
each serving with cheese.

*Substitute 1/2 teaspoon each dried basil leaves, dried marjoram
leaves and dried oregano leaves and 1/4 teaspoon rubbed sage.

TIP: Meatballs are small ball-shaped mixtures of ground meats
usually flavored with onions and spices and bound with bread
crumbs or eggs. Make your own meatballs or purchase them already
made and in the frozen meat section of the supermarket. They are
available in a variety of flavors.

Yield: 5 (1 1/3-cup) servings

Nutritional Info Per 1 Serving: Calories 310, Fat 14 g,
Cholesterol 85 mg, Sodium 740 mg, Carbohydrates 27 g,
Dietary Fiber 5 g, Protein 21 g
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Land O'Lakes.