Moroccan lamb soup

Ingredients for 4 servings:

• 250 g lean lamb, e.g. lamb loin
• 3 large tomatoes
• 2 onions
• 1 bunch of parsley
• 2 tbsp olive oil
• 2 pinches of turmeric
• 1 tsp salt
• ½ tsp black pepper
• 1 liter meat broth, instant
• 50 g pasta, small
• 2 eggs
• 2 tsp lemon juice
• 1 pinch of cinnamon powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fabulous taste

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 and finely dice the onions. Wash, drain, and chop the parsley. Heat the oil in a pan, add the meat, and brown, stirring occasionally. Stir in the turmeric. Add the tomatoes, onions, parsley, salt, and pepper, stir, and top up with the hot meat broth. Cover and simmer the soup for 45 minutes over low heat. Sprinkle in the noodles, bring to a boil, and simmer uncovered for another 10 minutes over low heat. Remove the pan from the heat. Whisk the eggs with the lemon juice and cinnamon, and stir into the soup. Do not let the soup boil again!