Mother Hubbard Meatball Soup |
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Prep Time: 2 Minutes Cook Time: 18 Minutes |
Ready In: 20 Minutes Servings: 4 |
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If your cupboard is a little bit more bare than mine is when I make this soup, you can substitute hot water and bullion cubes for the chicken stock/ broth. I wouldn't suggest just using water, though. My picky picky daughter loved this soup. Ingredients:
4 cups chicken stock (or broth) |
20 -24 meatballs, 4 servings, small ones (frozen, leftover, made fresh, whatever) |
1 tablespoon dried onion flakes |
1 teaspoon garlic powder |
salt and pepper |
1/2 lb wide egg noodles |
Directions:
1. Combine everything except the noodles in a big soup pot.
2. Bring to a boil.
3. Lower heat and let simmer 10 minutes.
4. Add noodles and simmer about 10 more minutes.
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