Meatball Noodle Soup

To enrich the tomato flavour, the tomato
paste cooks for a few minutes before adding
the stock.

n bowl, combine beef, garlic, thyme
and ˙ tsp (2 mL) each of the salt and pepper;
roll by scant 1 tbsp (15 mL) into balls.
¡In large saucepan, heat oil over mediumhigh
heat; brown meatballs, in batches and
turning often, about 5 minutes. Transfer to
plate. Drain fat from pan.
¡Add onion, red pepper, carrots and
remaining salt and pepper; fry over medium
heat until softened, about 3 minutes. Stir in
tomato paste; cook for 2 minutes. Add stock
and bring to boil, stirring and scraping up
brown bits from bottom of pan. Return
meatballs to pan; reduce heat and simmer
for 5 minutes.
¡Add broccoli and noodles; cook until
noodles are tender and digital rapid-read
thermometer inserted into several meatballs
reads 160°F (71°C), about 5 minutes.