Tomato-noodle stew with meatballs

Name: Tomato-noodle stew with meatballs
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 100 g Croissant noodles; 7-10 Tbsp Salt; 1 Bread roll (from the previous day); 1 Onion; 1 Garlic clove; 375 g Tomatoes; 2 Spring onions; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp dried marjoram; 1 little box ground saffron; 2 Bay leaves; 1 Egg; 350 g mixed minced meat; 1 TEASPOON Mustard; 7-10 Tbsp Laurier en marjolein

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

100 g Croissant noodles
7-10 Tbsp Salt
1 Bread roll (from the previous day)
1 Onion
1 Garlic clove
375 g Tomatoes
2 Spring onions
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp dried marjoram
1 little box ground saffron
2 Bay leaves
1 Egg
350 g mixed minced meat
1 TEASPOON Mustard
7-10 Tbsp Laurier en marjolein

Directions

1
Cook the pasta in boiling salted water for about 7 minutes, drain. Soak rolls in cold water. Peel onion and garlic and dice finely. Clean, wash and slice the tomatoes. Clean, wash and chop the spring onions. Heat oil. Fry garlic, spring onions and tomatoes.
2
Season with salt, pepper, marjoram, saffron and bay leaf. Fill up with 1 litre of water and cook for about 30 minutes at medium heat. In the meantime, mix the bread roll, onion, egg and minced meat. Season with salt, pepper and mustard. Form small balls out of it and add them to the soup 10 minutes before the end of the cooking time. Heat the noodles in the soup. Season again and serve in portions, garnished with laurel and fresh marjoram