Ingredients

The following ingredients have 12 Servings
  • 6 whole carrots (peeled, and sliced to ¼" thickness)
  • 1 medium onion (diced )
  • 2 cloves garlic (minced)
  • 6 ounces tomato paste
  • 29 ounces tomato sauce
  • 42 ounces chicken broth
  • 28 ounces canned tomatoes (undrained )
  • 10 ounces frozen corn
  • 6 ounces jarred mushrooms (drained)
  • 15.5 ounces canned green beans (drained)
  • 1½ pounds lean ground beef (*I used 85%)
  • 1½ teaspoons Italian seasonings
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 6 ounces egg noodles
  • ¼ cup Parmesan cheese (additional for garnish )
  • parsley (to garnish)

Instruction

  • In a large soup pot over medium heat, add your chopped onions, carrots, garlic, and tomato paste. Saute the vegetables until they become tender and the smell becomes incredibly fragrant (yummy)!
  • Add the tomato sauce and broth.
  • Bring this mixture to a boil and then add in the frozen corn.
  • Reduce heat to bring the soup to a simmer. Allow it to simmer for 15 minutes and then add the canned (or fresh) vegetables.
  • While the soup simmers, get a large bowl and add the ground beef, salt, pepper, grated Parmesan, and Italian seasoning to it. Mix these ingredients together to make the meatball mixture.
  • Form tablespoon-sized meatballs, and drop them into the simmering broth. Add additional salt and pepper if needed to taste.
  • Reduce the heat to low, cover the pot, and simmer for 30 minutes.
  • Add egg noodles, and cook for an additional 15 minutes.
  • Serve the soup warm in bowls. Garnish with additional cheese and parsley.