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. Garnish with sour cream, if desired.
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|Serving Size: 1 Serving (397g)|
|Recipe Makes: 8|
|Calories from Fat: 292 (42%)|
|Amt Per Serving||% DV|
|Total Fat 32.4g||43 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 155.6mg||48 %|
|Sodium 575.9mg||20 %|
|Potassium 714.3mg||19 %|
|Total Carbohydrate 67.1g||20 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 62.9g|
|Protein 31.5g||45 %|
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Calories per serving: 690
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