Ingredients
Meatballs
6 oz lean ground beef
3 Tbsp seasoned dry breadcrumbs
2 Tbsp barbecue sauce
1 egg
1 tsp finely chopped garlic
1/2 tsp dried basil
2 Tbsp Parmesan cheese
Soup
2 tsp vegetable oil
1 cup chopped onion
1 1/2 tsp finely chopped garlic
1/2 cup chopped green bell pepper
1/2 cup chopped carrots
3 1/2 cups beef (or chicken) stock
2 cups tomato sauce (or store-bought spaghetti sauce)
2 Tbsp tomato paste
1 tsp chili powder
1 cup dried egg noodles
1/4 cup grated Parmesan cheese
Preparation
To make the meatballs, combine the ground beef, breadcrumbs, barbecue sauce, egg, garlic, basil and 2 Tbsp of the Parmesan cheese. Form into 1-inch meatballs (you should have enough for about 24 meatballs). Lightly coat a large, nonstick skillet with cooking spray and set over medium heat. Cook the meatballs for about 5 minutes, turning occasionally or until they are browned on all sides. Set aside.
To make the soup, lightly coat a large, nonstick pot with cooking spray add the oil and set over medium heat. Add the onion and garlic and sauté for 5 minutes or until just softened and browned. Stir in the green pepper and carrots and cook for 3 minutes. Stir in the stock, tomato sauce, tomato paste, chili powder and browned meatballs. Bring to a boil, then reduce the heat to low and simmer, covered, for 15 minutes.
Stir in the egg noodles and simmer for 5 minutes or until the noodles are tender. Serve the soup in bowls, and garnish with remaining 4 cup Parmesan cheese.
