Meatballs and Noodle Soup
I know it’s still mid-September, but I’m already starting to feel the need to whip up some comfort food.
This meatballs soup ticks all the boxes for a good comforting supper, and it’s super easy to prepare ahead of time, by cooking the noodles separately so you can freeze the soup. This soup is perfect for using up the vegetables lying around in your fridge.
I chose cabbage and onion, but you could also use carrots or celery!
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- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Servings: 4 to 8
Ingredients
Dumplings
- 500 g ground chicken, ground turkey or ground pork
- 1/2 cup (65 g) breadcrumbs
- 1 egg
- 1/2 teaspoon (2.5 ml) herbes de Provence
- 1 clove garlic, minced
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
Soup
- 3 tablespoons (45 ml) olive oil
- 1 yellow onion, thinly sliced
- 4 cups (300 g) finely sliced kale
- 2 garlic cloves, minced
- 1 teaspoon (5 ml) crushed fennel seeds
- 1/2 teaspoon (2.5 ml) herbes de Provence
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
- 7 cups (1.75 L) chicken broth
- 3/4 cup (145 g) small dry pasta of your choice (I like to use tubetti rigatti or orzo)
- 1/2 cup (20 g) finely chopped fresh parsley
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Preparation
Meatballs
- In a large bowl, mix all meatballs ingredients with your hands.
- Shape into small balls, about 1 tbsp.
tablespoons (15 ml) on a plate.
You should end up with about 34 balls. - Heat a little oil in a large Dutch oven and brown the meatballs in two batches.
Remove the meatballs from the pan.
Soup
- In the same pot, heat the olive oil over medium heat and cook the onion and cabbage for 10 minutes, covered, stirring occasionally.
- Add garlic, fennel seeds, herbes de Provence, salt and pepper and cook for a further 4 minutes, stirring often.
Add the broth and pasta and cook for a further 3 minutes.
Add the meatballs and cook for a further 5 to 7 minutes, or until the pasta is cooked. - Serve with fresh parsley and a drizzle of olive oil.
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