1. Prepare Vegetables

   Prepare ingredients.

   • 1/2 , diced Yellow Onion
   • 1 , diced Red Bell Pepper
   • 4 , chopped Garlic Cloves
   • 1 , halved Lime
2. Build The Soup

   In medium pot, sauté the onion, oregano, cumin, chili, garlic & bell pepper in oil over medium heat for 2 minutes. Add the stock & tomatoes. Simmer for 8 minutes. Season with lime juice & salt according to taste.

   • 2 Tbsp Extra Virgin Olive Oil
   • 2 Tbsp Dried Oregano
   • 2 Tbsp Ground Cumin
   • 2 Tbsp Chili Powder
   • 4 cups Vegetable Stock
   • 1/2 lb Canned Crushed Red Tomato
   • 1 pinch Kosher Salt
3. Add Egg Noodles

   Add noodles to soup, stir. Let simmer for 6 minutes or until tender.

   • 2 1/2 cups , dry Egg Noodles
4. Add Meatballs

   Add meatballs to the soup and heat for 5 minutes if using fresh meatballs or 10 minutes if using frozen, or until heated through.

   • 8 , fresh or frozen, small Premade Store Purchased Meatballs
5. Serve

   Prepare lime and cilantro. Ladle soup into bowls, garnish with cilantro & a lime wedge.

   • 1 , quartered Lime
   • 4 sprigs , leaves picked Fresh Cilantro Leaf

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	Amount per serving	Daily value percentage
Calories	490 kcal
Total Fat	24 g	31%
Total Saturated Fat	7 g	34%
Unsaturated Fat	17 g
Low Cholesterol	65 mg	22%
Sodium	1000 mg	45%
Total Carbohydrate	48 g	17%
Fiber Total Dietary	8 g	28%
Sugars Total	12 g
Good Source: Protein	21 g	42%
Excellent Source: Vitamin C	67 mg	70%
Calcium Ca	175 mg	15%

Load More

	Amount per serving	Daily value percentage
Good Source: Iron	7 mg	40%
Vitamin D	0.1 µg	0%
Potassium K	960 mg	20%
Vitamin E	4.5 mg	30%
B-Vitamins
Thiamin	0.6 mg	45%
Riboflavin	0.6 mg	45%
Niacin	9.5 mg	60%
Pantothenic Acid	1.2 mg	25%
Vitamin B-6	0.7 mg	40%
Folate (B9)	76 µg	20%
Vitamin B-12	0.7 µg	30%

By Innit Culinary Team