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Green noodles add their own colorful touch, but this is just as good with plain egg noodles. Meatballs and sauce can be made the day before and refrigerated, but allow 5-10 minutes longer for baking time. Easily multiplied to serve 12 or 24.

Yield: Serves 6


  • 1-1/2 cups soft bread crumbs
  • 1/2 cup tomato sauce
  • 3/4 cup chopped onion
  • 4-1/2 tablespoons shortening
  • 1-1/4 teaspoons salt
  • pinch pepper
  • 1 pound ground beef
  • 1/4 cup flour
  • 2 cans consomme
  • 1 cup milk
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoon tomato paste
  • 1/8 teaspoon garlic powder
  • 4 oz. fresh mushrooms, sliced and sauteed in butter, or 6-oz. can, drained
  • 1 8-ounce package green (or egg) noodles


Mix bread crumbs with tomato sauce. Sauté onion in 1-1/2 tablespoons shortening. Mix well. Shape into 2 dozen meatballs 1-1/4" in diameter. Sauté in 3 tablespoons shortening in skillet until brown on all sides. Remove from skillet while making sauce.

Measure shortening left in skillet and add or pour off until you have 1/4 cup in pan. Blend in flour smoothly over low heat. Add consomme and milk, stirring constantly until thickened. Add cheese, tomato paste, garlic, 1/4 teaspoon salt, and mushrooms.

Cook noodles according to package directions. In 3-quart greased casserole dish, place half the noodles, all the meatballs, and 1/3 of the sauce. Then put in rest of the noodles and pour remaining sauce over all. Heat in 350 degrees F. oven for about 20 minutes until bubbling. Serve with additional Parmesan cheese if you like.


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