Summary

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

1. 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.
2. 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.
3. Whisk the eggs with lemon juice and cinnamon and stir into the soup. Do not let the soup boil anymore!