Scale

1 lb ground beef or ground chicken/turkey

½ cup breadcrumbs

1 egg

¼ cup grated onion

2 tbsp milk

1 tsp garlic powder

½ tsp salt

½ tsp black pepper

1 tbsp parsley (optional)

2 tbsp oil (for browning)

2 tbsp unsalted butter

1 small onion, diced

2 cloves garlic, minced

2 medium carrots, sliced

4 cups chicken or vegetable broth

1 ½ cups uncooked egg noodles or pasta

1 cup heavy cream or half-and-half

Salt and pepper to taste

Chopped parsley for garnish

Cook Mode Prevent your screen from going dark

Mix ground meat, breadcrumbs, onion, egg, milk, garlic powder, salt, pepper, and parsley. Form into 1-inch meatballs.

Brown meatballs in oil. Set aside.

In a pot, melt butter. Sauté onion and garlic until soft. Add carrots and cook 3–4 minutes.

Pour in broth. Bring to a boil. Reduce heat and add meatballs. Simmer 10 minutes.

Add noodles. Cook 8–10 minutes until tender.

Stir in cream. Simmer gently 2–3 minutes. Do not boil.

Season with salt and pepper. Garnish with parsley.

Handle meatballs gently for tenderness. Brown before simmering for flavor. Add cream at the end and avoid boiling.