December 5, 2013
1 TBS olive oil
2 cups beef broth
1-1/2 tsp. dried parsley
1-1/2 tsp. dried oregano
1-1/2 tsp. dried basil
salt and pepper
2/3 -1 cup sour cream
1 cup heavy whipping cream or 8 oz cream cheese (or use milk with a tsp of cornstarch stirred in it)
Wide egg noodles (as many as you need)
1. Heat oil in a frying pan. When oil is hot add the meatballs and cook until edges are browned.
2. Add beef broth to deglaze. Bring to a boil and add seasonings. In another pot cook the noodles until al dente.
3. Add the heavy cream and bring to a full boil. Add sour cream and stir well. Add cooked and drained noodles. Stir until well combined and serve.
From Menu Musings of a Modern American Mom
at 3:30 AM