Lamb soup with noodles is very tasty and easy to prepare. It is ideal for festive days and throughout the winter. There are several ways I prepare this soup, and this is one of them. Follow the recipe.
Ingredients: simple, 3 hours, 10 serving
1/2 Lamb's head
300 g cleaned lamb bones with meat
1 red onion
4 medium carrots
2 parsnip
2 root of greens
1/2 celery stalk
170 ml cup of peas
2 big potatoes/ 1 diced other blended
2 cloves of garlic/ sliced
1 1/2 cube vegetable soup
1 tsp dry spice/ Vegeta
1. 5 tsp salt
1 tsp black pepper/ or to taste
10 peppercorns/ optional
fresh parsley or celery leaves/ finely chopped
2 handful noodles/ 50–70 g
deep pot 5 liters
Preparation:
Wash the lamb's head and bones and meat and place in a deep pot to cook. Pour enough water to cover all the meat.
From the boiling point, leave for another 10 minutes.
After that, throw out the water and put in a new one, add the vegetables in a piece that you have cleaned except peas and parsley. Pour 4 liters of water. Cook for 1 hour and 30 minutes, covered.
During cooking, collect the foam on the surface itself.
After the elapsed time, strain the soup into another deep pot.
Chop all the vegetables into small pieces except 1 potato, and remove the meat from the bones. Chop the meat into small pieces.
In a small bowl mash potato add diced 2 cloves of garlic, 200 ml water and blend well. Pour into the filtered soup, add the other ingredients (vegetables and meat).
Season with salt, black pepper, peppercorns, soup cube, dry spice — Vegeta, peas and stir. Cook for the next 40 minutes. If you want you can add water to dilute the soup. I didn't add anything.
5 minutes before the end, add the noodles, cook until the end.
Sprinkle with chopped fresh parsley and turn off the heat.
Serve warm with lamb meat, baking potatoes and cabbage salad.
Buon appetito!
NOTE:
Keep the soup covered in the refrigerator for up to 5 days.
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