Mother Wolff Soup
Warm, hearty, and packed with layers of flavor, Mother Wolff Soup is the ultimate comfort food for any season. This rustic one-pot meal combines tender chunks of root vegetables like carrots, parsnips, and potatoes with savory ground beef or turkey for a satisfying, nutrient-rich dish. Simmered in a beautifully seasoned broth with notes of thyme, oregano, and bay leaves, this soup gets its depth from a base of garlic, onions, and canned tomatoes, perfectly balancing richness and freshness. Ready in just over an hour, it’s an ideal weeknight option to feed a crowd, with the flexibility to serve over egg noodles or rice for extra heartiness. Whether you're seeking a cozy winter bowl or a family-friendly dinner, Mother Wolff Soup is guaranteed to be a wholesome, flavorful favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 2 medium Russet potatoes, peeled and diced
- 2 medium parsnips, peeled and sliced
- 1 pound ground beef or ground turkey
- 1 14-ounce can diced tomatoes (canned, with juice)
- 6 cups chicken or beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
- 2 cups cooked egg noodles or rice (optional, for serving)
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
Add the diced carrots, celery, potatoes, and parsnips to the pot. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften.
Push the vegetables to the side of the pot and add the ground beef or turkey to the center. Cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes.
Stir in the canned diced tomatoes, including their juice, and mix well with the meat and vegetables.
Pour in the chicken or beef broth, and add the bay leaves, dried thyme, dried oregano, salt, and black pepper. Stir to combine.
Increase the heat and bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally to prevent sticking.
Taste the soup and adjust seasoning if needed. Remove and discard the bay leaves.
Stir in the fresh parsley and let the soup rest for 5 minutes off the heat before serving.
Ladle the soup into bowls and serve as-is, or over cooked egg noodles or rice for added heartiness.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 1433 mg | 62% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 9.9 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1169 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
