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Categories:Viewed: 29 - Published at: a year ago
Ingredients
- 4 cups chicken stock (or broth)
- 20 -24 meatballs, 4 servings, small ones (frozen, leftover, made fresh, whatever)
- 1 tablespoon dried onion flakes
- 1 teaspoon garlic powder
- salt and pepper
- 12 lb wide egg noodles
Method
- Combine everything except the noodles in a big soup pot.
- Bring to a boil.
- Lower heat and let simmer 10 minutes.
- Add noodles and simmer about 10 more minutes.