Description
Easy soup recipe made in a dutch oven (affiliate).
Ingredients
- 2 tsp olive oil (affiliate)
- 3 leeks cleaned and chopped
- 2 carrots peeled and chopped
- 1 clove of garlic minced
- 1 stack of celery chopped
- 1 lb turkey meatballs (sauteed)
- 2 bay leaves
- 2 tsp dried thyme (affiliate)
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 2 Tbsp dried parsley
- 4 cups of vegetable broth
- 4 cups of chicken broth (affiliate)
- 1 cup frozen green peas thawed
- 1 package of egg noodles
Instructions
- Cut veggies as instructed above.
- Heat oil and saute leeks, carrots, garlic, and celery to a dutch oven (affiliate) and transfer to a plate.
- Brown and cook meatballs.
- Add the cooked veggies back to dutch oven (affiliate). Add bay leave, thyme, salt, pepper, parsley to dutch oven (affiliate).
- Add vegetable, chicken broth (affiliate), and peas. Bring to a boil. Reduce heat to medium low, partially covered for 10 minutes.
- Return to a boil and add noodles. Cook for 10 minutes or until egg noodles are just tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 542.21 kcal
- Sugar: 7.88 g
- Sodium: 540.59 mg
- Fat: 21.48 g
- Saturated Fat: 7.2 g
- Trans Fat: 0.93 g
- Carbohydrates: 59.07 g
- Fiber: 5.0 g
- Protein: 27.53 g
- Cholesterol: 106.08 mg