Holgie`s Thick Noodle Soup
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 2 hrs 20 mins |
| Total Time | 3 hrs |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 large beef leg slices
- 500 g soup meat
- 4 pig kidney (s)
- 1 kg Mett (Thuringian Mett / Hackepeter)
- 4 cans egg custard
- 3 glasses asparagus pieces
- 1 bunch soup vegetables
- 500 g soup noodles, croissants, etc.
- Broth, granulated
- possibly salt and pepper
Print Recipe
Pin Recipe Instructions
- Put the leg slices and the soup meat on top with cold, lightly salted water. Bring to the boil and then cover and simmer on the lowest setting for 1.5-2 hours until the meat is tender.
- Put the kidneys in another saucepan and cook for about 30 minutes.
- In the meantime, wash, clean and cut the soup vegetables: Cut the carrots and celery into about centi cubes, possibly even smaller, as well as the leek into slices about the same width and put everything in a large soup pot.
- If necessary, season the meat with salt and pepper and shape into bite-sized (the smaller, the finer) dumplings.
- Take the kidneys out of the pot, clean them, quarter them lengthways and cut out the whites. Cut into pieces approx. 1 cm in size.
- Remove the meat and let it cool down a little. Then detach it from the bone, remove the tendons and fat, cut the meat into small pieces.
- Strain the broth into the soup pot through a cloth.
- Put the meatballs, the asparagus and the chopped egg sticks in the soup
- give. Simmer for about 20 minutes and at the end of the cooking time add the kidneys and meat. Season to taste with the granulated broth.
- Cook the pasta and place on the plate with the soup.
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