15 ml vegetable oil 1 tbsp
2 onions, sliced
250 g mushrooms, sliced 1/2 lb
15 ml caraway seeds, crushed 1 tbsp
15 ml paprika 1 tbsp
– salt –
500 ml beef stock 2 cup
1 can tomatoes, chopped (14 oz / 398 ml)
5 ml dried basil 1 tsp
1 sweet green pepper, diced
36 prepared meatballs
5 ml dried marjoram 1 tsp
– pepper –
125 g egg noodles, broken up 1/4 lb
In large saucepan; heat oil over medium-high. Cook onions and mushrooms for 5 minutes, stirring often. Stir in caraway seeds, paprika and salt to taste. Cook for 1 minute, stirring.
Stir in stock, tomatoes, basil, green pepper and meatballs. Bring to boil. Reduce heat, cover and simmer, stirring often, for 15 minutes.
Stir in marjoram, salt and pepper to taste. Add noodles, pushing down into liquid. Cover and cook for 5 to 7 minutes or until tender and meatballs are heated through.
Serves 4