Golden Noodle Soup
Yield
10 cupsPrep
20 minCook
40 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
golden broth
*recipe follows |
* |
| 1 | handful |
noodles
whole wheat, ribbon or matzoh balls |
*
|
| 1 | cup |
celery
diced |
|
| 1 | cup |
potatoes
diced |
|
| 1 | cup |
carrots
diced |
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
parsley leaves
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
golden broth
*recipe follows |
* |
| 1 | handful |
noodles
whole wheat, ribbon or matzoh balls |
*
|
| 237 | ml |
celery
diced |
|
| 237 | ml |
potatoes
diced |
|
| 237 | ml |
carrots
diced |
|
| 5 | ml |
salt
|
|
| 118 | ml |
parsley leaves
finely chopped |
|
Directions
Bring broth to a boil in a heavy pan.
Add noodles, celery, potatoes, carrots and salt.
Reduce heat and simmer gently until the vegetables are tender, about half an hour.
Stir in parsley, adjust seasoning and serve.
