Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g noodles (mussel noodles)
- 1 zucchini
- 2 red pepper (s)
- 1 clove garlic
- 2 tablespoon olive oil
- 1 ¼ liter broth
- 250 g sheep cheese, crumbled
- salt and pepper
- Oregano, a few leaves
- Marjoram, some leaves
Print Recipe
Pin Recipe Instructions
- Cook the clam noodles according to the instructions on the packet. Wash, clean and dice the zucchini and peppers. Chop the sheep`s cheese into small cubes.
- Fry the vegetables in a saucepan with pressed garlic in heated olive oil. Pour in the broth, bring to the boil and cook the vegetables for about 15 minutes. Add the drained, cooked mussel noodles, oregano and marjoram and season the soup with salt and pepper.
- Add the sheep`s cheese, bring to the boil again and serve.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below