Mother Hubbard Meatball Soup

Total Time
20mins
Prep 2 mins
Cook 18 mins

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 Nutrition

  • 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
  • 12 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.

Reviews

(1)
Most Helpful

This was so delicious! Great way to use up extra meatballs, too... I used home-made (didn't fit into the tomato sauce last time I made spaghetti) meatballs, subbed the dried onion flakes for a couple thin slices of vidalia, added half a carrot & some celery (needed to be used). I subbed tri-colored spiral macaroni for egg noodles (what was in the pantry). Hubby requested that I make this soup again! Gnome-a-licious!

NELady June 25, 2009

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