Noodle soup with eggs

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Cut the onion in half and roast it in a large pot on the cut side. Add 2 litres of water, bring to the boil. Season with salt and laurel. Wash and add the meat. Cook in slightly boiling water for about 2 hours. Whisk eggs and milk.

2. 2

   Season with salt, pepper and nutmeg. Pour egg milk into a greased, flat form. Cover and let it simmer in a hot water bath for 30-40 minutes. Peel and wash the carrots, cut them in half lengthwise and slice them. Cut broccoli into small florets from the stalk, wash. Clean, wash and chop the celery. Take the egg stalk out of the water bath, let it cool down, turn it out of the mould and cut it into cubes. Prepare pasta in boiling salted water according to package instructions. Wash parsley, dab dry, pluck from stalks and chop. Remove onion from the stock 10 minutes before the end of cooking time. Add prepared vegetables and peas to the meat.

3. 3

   Clean, wash and chop the celery. Take the egg stalk out of the water bath, let it cool down, turn it out of the mould and cut it into cubes. Prepare pasta in boiling salted water according to package instructions. Wash parsley, dab dry, pluck from stalks and chop. Remove onion from the stock 10 minutes before the end of cooking time. Add prepared vegetables and peas to the meat. Remove the meat, remove from the bone and cut into cubes. Add the eggs, noodles and diced meat to the stock, heat briefly and serve sprinkled with parsley

Nutrition Facts

KCAL
460 kcal

CARBS
47 g

FATS
13 g

PROTEINS
39 g