Zesty Meatball Noodle Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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With cheese-filled meatballs and fill-you-up fettuccine, this soup is a whole meal in one bowl. Source: Ladies' Home Journal Ingredients:
2 (14 1/2 ounce) cans chicken broth |
1 (10 ounce) can diced tomatoes and green chilies (ro-tel tomatoes with green chiles are available in many supermarkets) |
1 1/2 teaspoons minced garlic, divided |
1 teaspoon cumin |
1/2 lb lean ground beef |
1 cup monterey jack cheese, shredded, divided |
1/8 teaspoon salt |
1/8 teaspoon pepper |
4 1/2 ounces fresh fettuccine, cut into 2-inch lengths |
1 large zucchini, diced |
Directions:
1. Combine broth, tomatoes, 1 t garlic and cumin in a pot. Cover and bring to a boil; simmer 5 minutes.
2. Combine remaining garlic, beef, 1/2 cup cheese, salt and pepper in a bowl with hands. Shape into 3/4-inch meatballs.
3. Add meatballs to broth. Cover and simmer 4 minutes. Add fettuccine and zucchini; bring to a boil.
4. Simmer 2 minutes more, until fettuccine and zucchini are tender.
5. Serve with remaining cheese.
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