Low Sodium Recipes: Cheesy Noodle Stew with Meatballs

Looking for a low-sodium meal that is sure to please your family? Well, you’ve come to the right place. Cheesy Noodle Stew with Meatballs is an original recipe by yours truly, this recipe puts a southern twist (what else?) on an old classic. This meal is sure to warm the hearts of people of all ages. Not only that, but it is so simple! All you need is egg noodles, ground meat, and a little imagination….:) I will admit that some days are a struggle to come up with low sodium recipes, sodium is everywhere, and in seemingly everything. Sometimes it feels impossible to avoid or reduce one’s consumption of this evil additive. However, while it may be difficult, it is possible. If you make the commitment to eat healthier foods, it will be hard at first, but don’t give up. The benefits of improving your eating habits far outweigh the difficulties. Ever since my family and I made the commitment to reduce our sodium intake, we have never felt better! Eating too much sodium makes one feel sluggish and bloated, not to mention that it dehydrates your body. So, the moral of this story is, watch your sodium, and reap the benefits! This episode of Delicious Food 101 features The Chef and Queenbee.

The Chef: “Queenbee, how’s the food?” Queenbee: “Mmm..it’s really good!” The Chef: “Thanks! I tried a new recipe tonight and it seems to have worked.” 

The Stew: 2 1/2 to 3 cups egg noodles, 4 tbsp. unsalted butter, 1 cup evaporated milk, 2 cups reduced-sodium chicken broth, 1/4 cup all-purpose flour, 1 cup freshly grated sharp cheddar cheese, 1 zucchini, 1 cup diced baby carrots, 1/2 cup diced yellow onion, 1/2 cup diced celery, 3-4 cloves minced garlic, 1/2 tsp. ground cumin, 1 tsp. Italian seasoning, 1/2 tsp. onion powder, 1 tsp. poultry seasoning, 1/2 tsp. black pepper, 1/2 tsp. paprika.

The Meatballs: Follow the meatball part of this recipe: https://sassyssouthernkitchen.wordpress.com/2016/09/28/skinny-swedish-meatball-penne/ Or make your favorite meatball recipe, minus the salt.

Cook the meatballs in the large saucepan until they are browned on the outside and no longer pink on the inside. Saute the vegetables in the same pan until tender. Set both aside. Melt the butter in the same pan over medium high heat, add the flour, cook for one minute. Add the milk and broth, whisking constantly. Add the cheese, whisk until melted and combined. Cook the egg noodles to al dente, about seven minutes. Add the meatballs, veggies, and noodles to the sauce. Stir to combine and serve immediately.



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