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.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

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)

Directions

Step 1

Heat olive oil in a large soup pot or Dutch oven over medium heat.

Step 2

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.

Step 3

Add the diced carrots, celery, potatoes, and parsnips to the pot. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften.

Step 4

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.

Step 5

Stir in the canned diced tomatoes, including their juice, and mix well with the meat and vegetables.

Step 6

Pour in the chicken or beef broth, and add the bay leaves, dried thyme, dried oregano, salt, and black pepper. Stir to combine.

Step 7

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.

Step 8

Taste the soup and adjust seasoning if needed. Remove and discard the bay leaves.

Step 9

Stir in the fresh parsley and let the soup rest for 5 minutes off the heat before serving.

Step 10

Ladle the soup into bowls and serve as-is, or over cooked egg noodles or rice for added heartiness.

Nutrition Facts

Serving size	3741.9 grams (3741.9g)

Amount per serving	% Daily Value*
Calories	2744

Total Fat 123.70g	159%
Saturated Fat 39.40g	197%
Polyunsaturated Fat 2.70g
Cholesterol 408mg	136%
Sodium 8342mg	363%
Total Carbohydrate 299.60g	109%
Dietary Fiber 38.30g	137%
Total Sugars 38.70g
Protein 118.00g	236%

Vitamin D 0IU	0%
Calcium 605mg	47%
Iron 23mg	126%
Potassium 6247mg	133%

*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.

Source of Calories

Fat: 40.0%

Protein: 17.0%

Carbs: 43.1%