My Vegetable Noodle Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 carrot (s)
- 1 leek
- 0.25 ¼ celeriac
- 1 liter vegetable stock, approx.
- 1 pck.Mark - dumplings
- 1 egg (s)
- Parsley, fresh and chopped
- 2 tablespoons oil
- 50 g pasta, (fork spahettini)
- 1 pinch (s) pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Peel the carrots and celery and cut into small cubes. Halve the leek lengthways, cut into fine slices and wash.
- Heat the oil in a saucepan and fry the celery and diced carrots in it. Deglaze with the vegetable stock. Add the leek. Cook for about ten minutes over medium heat with the saucepan closed.
- Add marrowballs and pasta and cook for another eight to ten minutes.
- Put the egg and pepper in a cup and mix well with a fork. Pour into the soup while stirring the soup with a fork so that fine threads are formed and the egg does not clump together. Bring to the boil briefly and sprinkle with parsley.
- Of course, you can also use other vegetables, such as peppers.
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