Noodle soup from heart and stomach

Ingredients for 6 servings:

• 1 pack of hearts (poultry), frozen
• 1 pack of frozen chicken stomach
• 2 bunch soup vegetables
• 1 bunch of parsley
• Salt
• 1 bag of noodles (star)
• 2 liters of water
• 1 m.-sized onion(s)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Information may vary depending on the number of eaters

Thaw the stomachs and hearts, wash thoroughly, remove the veins from the hearts, and clean the stomachs. Bring water to a boil and season well with salt. Add the giblets and cook slowly until tender. Add the whole peeled onion; this keeps the broth clear and prevents foaming, thus saving the hassle of skimming. Trim, wash, and dice the soup vegetables. If you don’t like vegetables in your broth, cook them whole and discard them at the end. Add the vegetables to the broth and simmer slowly until tender. Meanwhile, cook the pasta in lightly salted water until al dente. Finely chop the parsley. Drain the pasta, rinse under lukewarm water, and serve in soup bowls according to the number of guests. Ladle the soup into a previously rinsed soup tureen, sprinkle with the parsley, and set aside for self-service. Add Maggi and nutmeg for seasoning. Side dish: dark, fresh rye bread. Leftover soup tastes great reheated the next day or frozen.