Mom`s Noodle Soup
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 piece (s) beef, breast or leg
- 1 piece (s) mark
- Salt water
- 2 leeks
- 2 celery, if possible with leaves
- 8 carrot (s)
- 1 parsley
- 1 cube meat stock
- 800 g Mett, Thurinian
- 4 egg (s), depending on size
- Condensed milk, 4 half eggshells full
- salt
- nutmeg
- Noodles (soup), do not cook in the soup!
Print Recipe
Pin Recipe Instructions
- Wash the beef and pulp and cook in salted water for about 45 minutes. Clean and cut the vegetables. After the 45 minutes add the soup greens and stock cubes. Cook until the greens are done. If possible, add celery leaves as they are really very tasty in the soup. Shape the meat into small balls and add to the soup. For the taste it is important that it is Thuringian Mett.
- For the egg prick, break the eggs in a bowl. Fill half of the eggshells with condensed milk and add to the eggs. Add salt and plenty of nutmeg and stir well. Put the mixture in a medium-sized freezer bag, knot it high and place in boiling water. When the egg prick is firm, remove it, cut into small pieces and add to the soup. Let it cook a little more.
- Cook the pasta separately. It just tastes better then.
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