1 (16 ounce) can chicken broth
1 tablespoon vegetable oil
2 tablespoons brown sugar
2 tablespoons white sugar
3/4 cup diced onion
1 teaspoon minced garlic, minced
2 (6 ounce) cans minced celery
1/2 teaspoon salt
8 cups uncooked egg noodles
Metric weight English muffin form
Heat the vegetable oil in large skillet or metal bowl.
In a medium saucepan, bring salt, 1/4 cup water and chicken broth, stirring occasionally, until just flowing from the side; when it sinks to the bottom, stir through celery and garlic and then return to the pan. Add onion and garlic; stir and cook over medium heat, stirring constantly, for about 15 seconds, until sugar dissolves and mixture is thickened. Remove from heat; let stand 5 minutes to lukewarm.
While noodles are still warm, combine celery salt, brown sugar and onion salt in small bowl. Cook over low heat for about 10 minutes, stirring well. Mix celery salt mixture with 1/2 cup broth mixture and heat into a cola-like consistency, pressing gently, until noodles are warm but not sticky. Pour over noodles and fold into sauce and cooked noodles, letting cool slightly.
Combine egg noodles, soy sauce and chicken broth in large bowl; add meatballs; toss until well coated with sauce. Transfer meatballs to glass serving bowl.
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