I know, I know. I am never here.
But I threw this soup together in 30 minutes and it came out excellent, so I thought I would share.
Egg Noodle Soup with turkey meatballs
12 cups of water
5 carrots, peeled and thinly sliced
3 packets of dry French Onion soup
2 beef bouillon
dry egg noodles (as much as desired)
12 frozen turkey meatballs
Salt and pepper to taste
Dried parsley to taste
Put everything in a large pot in high heat. Bring it to a boil, then reduce heat to medium-low and simmer for 30 minutes. Serve immediately.
Josh said that with a little bit of green Louisiana Gold hot sauce it tasted like hot and sour soup. Maybe next time I will try with mushrooms and tofu.