in Soup Recipes

Egg noodle soup with meatballs

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Ingredients for 3 servings:

  • 1 liter meat broth or vegetable broth
  • 150 g pasta (shells or croissants)
  • 150 g Mett, Thuringian
  • 1 stalk(s) leek
  • 2 eggs
  • 1 small bunch of parsley, chopped
  • 1 pinch of nutmeg, freshly grated
  • 1 pinch of salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Bring the broth to a boil, add the pasta, and cook until al dente. Trim the leeks, slice them into rings, and add them to the broth. Form the minced meat into small balls, add them to the soup, and let them simmer for 5 minutes. Crack the eggs and slowly stir them into the soup. Season to taste with the spices and sprinkle with parsley. Serve with a fresh roll or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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