Active Time: 25 minutes
Total Time: 25 minutes
Servings: 8
Nutrition Profile: Sesame-Free, Nut-Free, Soy-Free, High-Protein
Ingredients:
- 2 1/2 cups unsalted beef broth
- 1 (10.5-ounce) can unsalted condensed cream of mushroom soup
- 1/3 cup reduced-fat sour cream
- 1 tablespoon reduced-sodium Worcestershire sauce
- 1 1/2 teaspoons minced garlic
- 3/4 teaspoon ground pepper
- 1/4 teaspoon plus 1/8 teaspoon salt
- 1 (24-ounce) package frozen mini meatballs (about 3 1/2 cups), thawed
- 6 ounces whole-wheat egg noodles (about 4 cups)
- 1 (8-ounce) package sliced cremini mushrooms (about 2 cups)
- 1/2 cup chopped yellow onion
- 2 tablespoons chopped fresh flat-leaf parsley
Directions:
1. Whisk together broth, soup, sour cream, Worcestershire, garlic, pepper, and salt in a large deep skillet until smooth.
2. Add meatballs, noodles, mushrooms, and onion; stir until well combined.
3. Bring to a boil over medium heat; cover and cook, stirring occasionally, until the noodles are tender and the sauce has thickened slightly, about 20 minutes.
4. Sprinkle with parsley before serving.
Nutrition Information:
Serving Size: 1 cup
Calories: 363
Fat: 20g
Saturated Fat: 8g
Cholesterol: 49mg
Carbohydrates: 29g
Total Sugars: 4g
Added Sugars: 2g
Protein: 17g
Fiber: 2g
Sodium: 726mg
Potassium: 421mg