2 cups (500 mL) homemade or store-bought Tomato Sauce
2 tbsp (30 mL) Tomato Paste
1 batch cooked Turkey Meatballs, thawed (see recipe)
1 cup (250 mL) dried Egg Noodle pasta
¼ cup (60 mL) freshly grated Parmesan cheese
Chopped Italian Parsley (optional)
TIP: If using frozen meatballs be sure to simmer them for about 20 minutes to make sure they are fully thawed and warmed through.
In soup pot, heat oil over medium heat and cook, onion, garlic, carrot, pepper, oregano and paprika for about 5 minutes or until softened. Add stock, tomato sauce and pasta; bring to the boil.
Add meatballs and egg noodles and simmer, covered for about 15 minutes or until meatballs are heated through and pasta is tender but firm. Sprinkle each bowl with cheese and garnish with parsley if desired.
Suggested Canadian Brewery Pairings
Selected by Thirst for Knowledge Inc.
Creemore Springs Traditional Pilsner
King Brewery Pilsner
Paddock Wood Microbrewery Czech Mate
Okanagan Spring Brewery 1516
Steam Whistle Brewing Pilsner
Great Western Brewing Original 16 Canadian Pale Ale
To reduce the acidity of the tomatoes and parmesan, while complementing the turkey and pasta, look for a pilsner with more breadiness and a slightly heightened bitterness.
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