Moroccan Lamb Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lean lamb, e.. lamb salmon
- 3 large tomato (s)
- 2 onions)
- 1 bunch parsley
- 2 tablespoon olive oil
- 2 pinches turmeric
- 1 teaspoon salt
- 0.5 teaspoon ½ black pepper
- 1 liter meat stock, instant
- 50 g noodles, small ones
- 2 egg (s)
- 2 teaspoons lemon juice
- 1 pinch cinnamon powder
Print Recipe
Pin Recipe Instructions
- Wash the meat, pat dry and cut into thin strips about 3 cm long. Peel the tomatoes and cut into pieces, removing the seeds. Peel the onions and finely dice them. Wash, drain and chop the parsley.
- Heat the oil in a saucepan, add the meat and stir-fry. Stir in the turmeric. Add the tomatoes, onions, parsley, salt and pepper, stir and top up with the hot meat stock. Cover and cook the soup over a low heat for 45 minutes. Sprinkle in the pasta, bring to the boil and cook in an open pot for another 10 minutes over a mild heat. Remove the pot from the oven.
- Whisk the eggs with lemon juice and cinnamon and stir into the soup. Do not let the soup boil anymore!
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