Preparation
Brown the meat and onion and don’t drain the drippings. Add the garlic, carrots, and celery and cook, stirring occasionally until the vegetables begin to soften. Add the broth, tomatoes, and seasonings and bring the soup to a boil. Turn down the heat and simmer for 30 minutes. Just before serving, stir in the noodles and parsley and simmer for about 3 minutes longer.
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1 pound Ground beef |
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1 Onion; diced |
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2 Pods Garlic; minced |
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2 ea Carrots; diced |
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2 each Celery; diced |
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1 32 ounce Chicken broth |
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1 14-oz can Diced tomatoes |
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1/2 teaspoon Salt |
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1/2 teaspoon Pepper |
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1/2 teaspoon Thyme |
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3 cups Wide eggs noodles; cooked (al dente) and drained |
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2 tablespoon Parsley |