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Ingredients Jump to Instructions ↓

  1. 1 egg

  2. 1 tablespoon dry bread crumbs

  3. 1 teaspoon dried parsley flakes

  4. 1/2 teaspoon salt

  5. 1/8 teaspoon pepper Pinch dried oregano

  6. 1 pound lean ground beef (90% lean)

  7. 2 cans (14-1/2 ounces each ) chicken broth

  8. 1 cup uncooked fine egg noodles

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1/2-in. balls; set aside. In a large saucepan, bring broth to a boil; add meatballs. 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. Yield: 4 servings.

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