Meatball And Egg Noodle Soup

• Meatballs
• 6 oz lean ground beef
• 3 Tbsp seasoned dry breadcrumbs
• 2 Tbsp barbecue sauce
• 1 egg
• 1 tsp finely chopped garlic
• 1/2 tsp dried basil
• 2 Tbsp Parmesan cheese
• Soup
• 2 tsp vegetable oil
• 1 cup chopped onion
• 1 1/2 tsp finely chopped garlic
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped carrots
• 3 1/2 cups beef (or chicken) stock
• 2 cups tomato sauce (or store-bought spaghetti sauce)
• 2 Tbsp tomato paste
• 1 tsp chili powder
• 1 cup dried egg noodles
• 1/4 cup grated Parmesan cheese

1. 1. To make the meatballs, combine the ground beef, breadcrumbs, barbecue sauce, egg, garlic, basil and 2 Tbsp of the Parmesan cheese. Form into 1-inch meatballs (you should have enough for about 24 meatballs). Lightly coat a large, nonstick skillet with cooking spray and set over medium heat. Cook the meatballs for about 5 minutes, turning occasionally or until they are browned on all sides. Set aside.
2. 2. To make the soup, lightly coat a large, nonstick pot with cooking spray add the oil and set over medium heat. Add the onion and garlic and saute for 5 minutes or until just softened and browned. Stir in the green pepper and carrots and cook for 3 minutes. Stir in the stock, tomato sauce, tomato paste, chili powder and browned meatballs. Bring to a boil, then reduce the heat to low and simmer, covered, for 15 minutes.
3. 3. Stir in the egg noodles and simmer for 5 minutes or until the noodles are tender. Serve the soup in bowls, and garnish with remaining 4 cup Parmesan cheese.

meatballs, lean ground beef, breadcrumbs, barbecue sauce, egg, garlic, basil, parmesan cheese, vegetable oil, onion, garlic, green bell pepper, carrots, beef, tomato sauce, tomato, chili powder, egg noodles, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/meatball-and-egg-noodle-soup-50121300 (may not work)