Meatball noodle soup
Instructions:
- In bowl, combine beef, garlic, thyme and 1⁄2 tsp each of the salt and pepper; roll by scant 1 tbsp into balls.
- In large saucepan, heat oil over medium-high heat; brown meatballs, in batches and turning often, about 5 minutes. Transfer to plate. Drain fat from pan.
- Add onion, red pepper, carrots and remaining salt and pepper; fry over medium heat until softened, about 3 minutes. Stir in tomato paste; cook for 2 minutes. Add stock and bring to boil, stirring and scraping up brown bits from bottom of pan. Return meatballs to pan; reduce heat and simmer for 5 minutes.
- Add broccoli and noodles; cook until noodles are tender and digital rapid-read thermometer inserted and digital rapid-read thermometer inserted into several meatballs reads 160°F, about 5 minutes.