Noodles with meatballs
8 servings
30 minutes
Noodles with meatballs is a cozy and hearty dish that combines the tenderness of egg noodles with the rich flavor of meatballs. This recipe has Italian roots, where pasta with meat always holds a place of honor on the table. The sauce made from mushroom soup, celery, and milk adds depth of flavor, making the dish velvety and rich. Noodles cooked al dente hold the sauce perfectly, ensuring an ideal balance of textures. The dish pairs excellently with crispy bread and a fresh salad, creating a complete lunch or dinner. It is perfect for cozy family evenings when you want to warm up and enjoy homemade flavors. Bon appétit!
1
Take a large bowl and create a base for the sauce by mixing soups and milk. Add sour cream if the base is too thin, or milk if it becomes too thick, according to your taste preferences.
- Condensed mushroom soup: 300 ml
- Celery juice: 300 ml
- Milk: 0.8 glass
- Sour cream: 2.5 tablespoons
2
In a separate pan, fry the meatballs until cooked. Pour the sauce over the meatballs and mix with the onion. Reduce the heat to low.
- Meatballs: 340 g
- Spring onion: 3 stems
3
Meanwhile, add the egg noodles to a pot of salted boiling water and cook until al dente. Drain the noodles and return them to the pot. Add the meatballs and sauce to the pot and mix well.
- Egg noodles: 450 g
- Meatballs: 340 g
4
Serve the dish with salad and bread.
5
Enjoy your meal!