Noodle Soup Of Heart and Stomach

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Soup
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 pck. Heart (s) (poultry), frozen
  • 1 pck. Stomach (poultry), frozen food
  • 2 bunches soup vegetables
  • 1 bunch parsley
  • salt
  • 1 sachet pasta (asterisk)
  • 2 liters water
  • 1 medium onion (s)
Noodle Soup Of Heart and Stomach
Noodle Soup Of Heart and Stomach

Instructions

  1. Thaw stomachs and hearts, wash very well, remove the veins from the hearts, clean the stomachs.
  2. Bring water to a boil and salt well. Add giblets and cook slowly. Add the whole peeled onion, this keeps the broth clear and suppresses the formation of foam and saves the annoying skimming.
  3. Clean, wash and dice the soup vegetables. If you don`t like vegetables in your broth, you can cook them whole and remove them at the end. Add the vegetables to the broth and slowly simmer.
  4. In the meantime, cook the pasta in lightly salted water until al dente. Finely chop the parsley.
  5. Drain the pasta, rinse under lukewarm water, place on soup plates according to the number of guests. Put the soup in a soup tureen that has been rinsed with hot water, sprinkle with the parsley and place on the table for self-service. Prepare the Maggi and nutmeg for seasoning.
  6. Side dish: dark fresh mixed rye bread.
  7. Remnants of the soup taste good the next day warmed up or they can be frozen.

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