Chicken noodles soup is a sure-to-please standby in every kitchen.
- 1 egg
- 1 tablespoon dry bread crumbs
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 pinch dried oregano
- 1 pound lean ground beef
- 2 (14.5 ounce) cans chicken broth
- 1 cup fine egg noodles, uncooked
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.