Mother Hubbard Meatball Soup

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.

• Ready In: 20 mins
• Serves: 4

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.