MEATBALL NOODLE SOUP
This is a total meal all in one pot!. You can substitute crushed tomatoes or chicken broth for the wine in this recipe.
INGREDIENTS
1/2 pound of lean ground beef
1/2 pound of Sweet Italian sausage, casings removed
2 tablespoons chopped fresh parsley
3/4 teaspoon salt, divided
2 tablespoons of olive oil
4 scallions sliced
2 large cloves of garlic, minced
1/2 tablespoon of rosemary (fresh)
1/2 cup of red wine
2 parsnips, sliced
1 acorn squash (1 pound) seeded and cut into 1/2 inch pieces
2 cans of beef broth ( 13 3/4 ounces each)
1 cup of medium egg noodles, cooked according to directions on package
DIRECTIONS
In a bowl, combine beef, sausage, parsley, and 1/2 teaspoon of salt. Shape into small meatballs. In saucepan over medium heat, brown meatballs in hot oil, 8 minutes, turning occasionally. Remove to plate. In drippings, cook scallions, garlic, rosemary 3 minutes, stirring occasionally. Add wine and cook 3 minutes more or until just evaporated. Add meatballs. Stir in next 3 ingredients, remaining 1/4 teaspoon salt and 1 cup of water. Bring to a boil over high heat. Reduce heat and simmer 20 minutes or until tender. Stir in noodles.
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