My daughter loves meatballs. She enjoys many different foods but always comes back to meatballs. There’s something about those round balls of goodness which she loves. Over time, we have tried a number of different meatball variations to satisfy her meatball obsession (such as this lovely mild meatball pumpkin curry) but it was not until recently that we have tried something as simple and delicious as this meatball noodle soup.
The idea for this recipe was inspired by a lovely post by Jennifer from Seasons and Suppers who featured a fabulous recipe for a pork ricotta meatball soup on her blog. I loved the idea of having meatballs in soup but I wanted to make it a little quicker and easier. And so, my easy meatball noodle soup was born. And man, I am not exaggerating when I say that this one is definitely going (and staying) on the family favourite recipe list.
How easy is this meatball noodle soup to make?
So easy. I have shortcut the soup making process in the following ways:
- I’ve used store bought meatballs. Our local Aldi stock gorgeous pork and beef meatballs we love to eat. The fact that these meatballs already come pre-made (but are fresh, not frozen) will save you time making and rolling them. For the same time-saving reasons, I have used fresh store-bought egg noodles and organic beef stock.
- I have made everything in the same pot. Jennifer in her recipe suggests cooking the noodles separately to ensure the clearest stock possible. I don’t find that cooking noodles in the stock affects the clarity of it (or more to the point, don’t mind so much if it does) but the noodles do soak up the liquid, so to prevent that, and to make sure that everyone has enough soup to go with their meatballs and noodles, I’ve added extra water into the stock.
- No thawing required. I have also skipped the additional step of thawing out the peas before putting them into the soup.
What ingredients does this meatball noodle soup need?
- Meatballs, obviously. We like the pork/beef combo because it has a great taste but feel free to use, make or buy your favourite meatballs instead. You may need to adjust the cooking time accordingly.
- Veggies. I have put in onion, garlic, carrots, celery, and peas but this would be a great recipe to clear your fridge of any sad looking veggies.
- Beef stock. Beef stock goes better with the pork and beef meatballs, in my view, than, say, chicken stock. I have used delicious organic beef stock, topped up with extra water.
- Egg noodles. I have chosen fettuccine for this recipe because we love this shape but feel free to use your favourite noodles here. I also chopped them a little smaller (into about quarter lengths) so they’re easier to eat, especially if you’re feeding kids (or have young kids feeding themselves).
Easy meatball noodle soup
- 20 pork and beef meatballs
- 2-3 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 5-6 small celery stalks, chopped
- 2 small carrots, chopped
- additional 1 tbsp olive oil (optional, if needed)
- 1 litre (4 cups) organic beef stock
- 1 cup frozen peas
- 160 g egg fettuccine, cut into quarter lengths (approximately)
- 1.5 cups water
- small handful of grated parmesan cheese (optional)
- Heat the 2-3 tbsp of olive oil in a large heavy bottomed pot over medium to high heat and brown the meatballs on all sides (do this in batches if need be, you want to sear them, not stew them).
- Remove the meatballs from the pot and set them aside.
- Either discard the olive oil (if it is a little burnt) or re-use it the next step.
- In the same pot, if needed, heat up the additional olive oil. Add the onion, garlic, celery and carrot, and cook until soft (3-5 minutes).
- Add the meatballs back into the pot and add the stock.
- Bring to boil and cook over low to medium heat for 20 minutes.
- Add the frozen peas (no need to defrost ahead of time), the cut up fettuccine and the water.
- Cook for 3-5 minutes or until pasta and peas are cooked (according to instructions).
- Turn off heat and serve in bowls with some grated parmesan scattered over the top.
This recipe makes about 4 (generous) to 6 serves, depending on how hungry you are.