Meatball Noodle Soup

A quick to make soup.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  egg
• 1  tablespoon  dry breadcrumbs
• 1  teaspoon dried parsley
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄8 teaspoon dried oregano
• 1  lb lean ground beef
• 2 (14 1/2ounce) cans chicken broth
• 1  cup  fine egg noodles, uncooked

Directions

1. In a bowl, combine the first 6 ingredients. Crumble beef over the mixture and mix well.
2. Shape into 1/2-inch balls; set aside.
3. In a large saucepan, bring chicken broth to a boil; add meatballs.
4. Reduce heat, simmer, uncovered, for 20 minutes. Add noodles; cook 15 minutes longer or until the meat is no longer pink and the noodles are tender.