Egg and noodle soup is often found on children's menus. In fact, this is an excellent option for feeding a child - light, tasty, combining many healthy ingredients. At the same time, there are a great many options for serving the dish, and it’s easier than ever to please your child with a beautiful dish.
And adults won’t refuse a bowl of this soup either - especially if it’s made with chicken broth and homemade noodles. Homemade egg noodles are a great option for soup (and not only for soup), and recipes for making them will also be given in this article.
Most often, such a soup is prepared with chicken broth - after all, everyone loves it, and it is invariably tasty. However, there are also options with vegetable or meat broth, as well as milk. Vermicelli can be any kind - not necessarily homemade - whoever prefers which one. Eggs are added to the dish in the form of three options: pre-boiled, raw and poached.
Additional ingredients are added to the soup only if you want to diversify the dish - for example, soup with sorrel or spinach, celery and potatoes is popular.
To make the soup tasty, cook it only for one serving. It doesn’t take long to cook, but letting the soup sit and reheat will definitely spoil the impression. Any pasta tends to swell and absorb liquid, so instead of soup, you risk getting an indistinct slurry with blurry pasta.
How to cook soup with egg and noodles - 15 varieties
A light and nutritious soup that will suit any table. Both children and adults will love it. Prepared in a slow cooker.
Ingredients:
- Chicken for broth - 300 g
- Potatoes - 3 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Small vermicelli - 50 g
- Fresh chicken egg - 3 pcs.
- Spices, herbs - to taste
Preparation:
First, let the chicken broth simmer. After the water boils, remove the foam, add the peeled onion and spices to the broth and continue cooking for another half hour.
During this time, peel and cut the carrots (you can grate them) and potatoes.
After half an hour, add the potatoes and cook until tender. Throw in the vermicelli, immediately beat the eggs in a cup, swirl the soup with a spoon and pour them in.
After a couple of minutes, add the greens, check the ingredients for readiness and turn off.
The dish is prepared in the “soup” or “cooking” mode.
For small children, you can add the potatoes whole, and when they are completely cooked, crush them and add them back. This method makes the taste of the soup even more rich, gives it tenderness and thickens it a little.
A variation of the usual soup with the addition of lemon juice, which is unusual for us (in soups).
Ingredients:
- Chicken for broth - 300 g
- Small vermicelli - 100 g
- Fresh chicken egg - 3 pcs.
- Lemon - 1 pc.
- Olive oil - 1 tbsp. l.
- Spices, herbs - to taste
Preparation:
Boil the broth. Add vermicelli to the prepared broth and boil. While cooking, beat the eggs with lemon juice and a spoonful of oil.
Add a little broth, stir and pour the mixture into the switched off pan.
Mix carefully, let stand and pour into plates, garnishing with lemon and herbs if desired.
Delicious, hearty soup with rich roast and bone broth. The yield of the finished soup is about 5 liters, so adjust the amount of ingredients to suit you.
Ingredients:
- Pork bones for soup - 500 g
- Vermicelli – 100 g
- Potatoes - 1 kg
- Chicken egg - 2 pcs.
- Olive oil - 2 tbsp.
- Butter - 50 g
- Turmeric - to taste
- Herbs, spices - to taste
Preparation:
Boil the bones in water for an hour. Add spices to the broth to taste.
Peel and cut the potatoes, boil them in broth.
Heat olive oil in a frying pan, add butter and melt it.
Add chopped onions and grated carrots when they become translucent to the oil mixture. At the end of frying, add turmeric.
While vigorously stirring, fry until deep golden brown. Pour 500 ml of boiling water. When the potatoes are cooked in the pan, add frying to them.
Check the soup for taste.
Beat the eggs in a plate and pour them into the soup while stirring the broth. Immediately add vermicelli, mix well, add greens.
Unusual ingredients and unusual soup. With a hint of Asia, chicken pieces are marinated in soy sauce, and rice noodles are used instead of wheat noodles.
Ingredients:
- Chicken pieces (meat) – 200 g
- Rice vermicelli – 50 g
- Fresh egg - 1 pc.
- Corn - 200 g
- Soy sauce - 2 tbsp. l.
- Flour - 1 tbsp. l.
- Sugar - 1 tsp.
- Vegetable oil - 1 tsp.
- Spices and salt - to taste
Preparation:
Prepare the marinade for meat: in a saucepan, heat a mixture of oil, soy sauce, sugar, salt (to taste) and 3 tablespoons of water.
Stir in flour until smooth, heat until slightly thickened. Place pieces of chicken fillet into the prepared marinade and leave for 20 minutes.
In the meantime, put one and a half liters of water in a saucepan to heat; when it boils, add corn and meat. Cook until done.
Beat the egg, add it into the soup in a thin stream, then add the vermicelli and cook until tender, stirring. If desired, garnish with half a boiled egg.
Two recipes in one - delicious soup and equally delicious homemade noodles. Noodles can be used in any other soups, and the soup itself, thanks to the use of celery, will certainly become one of your favorite and unusual ones.
Ingredients:
- Chicken for broth - 1 kg per 2.5 liters of water
- Carrots - 1 pc.
- Celery root and stem - 50 g each
- Onion - 2 pcs.
- Spices, herbs - to taste
- Flour - 75 g
- Chicken egg - 1 pc.
- Boiled quail egg - 2 pcs.
- Butter - 1 tbsp. l.
Preparation:
Boil chicken broth, add half of the vegetables (not chopped) to taste. While the broth is simmering, prepare the noodles.
Pour flour onto the table, make a mound out of it, pour in 1 chicken egg, a pinch of salt, and butter.
Knead this into a dough, adding flour periodically to obtain an elastic, thick dough.
Leave the dough to rest, then roll it out into the thinnest layer you can.
Let it dry for a couple of minutes, then start cutting into strips (noodles) and let them dry.
Peel and cut vegetables. Heat the butter in a frying pan and saute it.
Remove whole vegetables and meat from the prepared broth, place the prepared fry into it, then the resulting noodles.
Peel boiled quail eggs and cut into halves. Pour soup into a plate, add herbs and garnish with egg halves.
To make the broth golden, you can lightly fry the vegetables. This is done right in the peel, on the burner. Once added to the broth, they give it an interesting color.
A quick way to make soup - you don't even need broth. The meat base will be sausage - which one is up to you to decide.
Ingredients:
- Sausage (can be assorted) - 200 g
- Potatoes - 3 pcs.
- Vermicelli – 100 g
- Fresh egg - 1 pc.
- Carrots - 1 pc.
- Tomato - 1 pc.
- Onion - 1 pc.
- Herbs, spices - to taste
Preparation:
Place a pan of water on the fire, meanwhile cut all the vegetables into cubes or strips. Sausage - the same.
Fry onions and sausage in a frying pan. Then add carrots and tomatoes.
Place the fry into boiling water and add the potatoes. Cook until half cooked, at this stage add vermicelli. Check the soup for spices.
Whisk the egg and pour into the pan, stirring the broth. Let stand and serve.
The easiest way to make soup. A minimum of ingredients, a minimum of time and effort for preparation - and the result is a wonderful, aromatic dish!
Ingredients:
- Chicken – 400 g
- Vermicelli – 50 g
- Boiled chicken eggs - 3 pcs.
- Herbs, spices - to taste
Preparation:
Boil the chicken in two liters of water, adding spices to taste.
When the chicken is cooked, cut the eggs into cubes and pour them into the pan, then add the vermicelli, cook for a minute, turn off the gas and leave to simmer under the lid.
Five-minute soup in the truest sense of the word. Elementary composition with elementary preparation.
Ingredients:
- Milk – 200 ml
- Fresh egg - 1 pc.
- Thin vermicelli – 50 g
- Spices - to taste
Preparation:
Boil 200 ml of water in a small saucepan and boil the vermicelli. At this time, beat the egg with milk and pour into the noodles.
Cook for two minutes, adding any seasonings to taste.
A recipe that stands out from the rest. Instead of the usual cobwebs, homemade egg noodles are used here, and the eggs are served in an unusual poached form. The presentation of the dish is also unusual - this option will definitely surprise guests.
Ingredients:
- Chicken for broth - 300 g
- Fresh eggs - 5 pcs.
- Flour - 100-200 g
- Spices, salt - to taste
Preparation:
Boil the chicken broth - cook it with all your favorite spices, carefully skimming off the foam.
Pour flour onto the table in a heap, beat two eggs into the center and gradually knead into a thick, elastic dough.
Roll out the dough into a thin layer, then cut into thin slices - this will be the finished vermicelli.
Boil the poached egg. You need to take as many eggs as the servings will serve - one egg per plate.
Line a bowl with cling film, pour the egg into it, connect the edges at the top and tie with thread.
Let the eggs and vermicelli boil (in water!) at the same time. Place the finished noodles in a colander. Remove the eggs from the film and place in the center of the plate.
Place noodles around and pour in broth.
If the egg dough is too tight for you, add a little water when kneading - a couple of teaspoons, and the process of kneading and rolling will go much faster.
Delicious milk soup is a childhood dream. The sour cream and egg mixture adds an interesting twist to the recipe.
Ingredients:
- Milk - 2 l
- Vermicelli – 100 g
- Potatoes - 3 pcs.
- Onion - 1 pc.
- Fresh egg - 2 pcs.
- Sour cream - 3 tbsp. l.
- Herbs, spices - to taste
Preparation:
Put the milk on the fire. Cut the potatoes into small cubes and add to the boiled milk. Cook for 10 minutes, add vermicelli. Cook until done.
Separately, beat the egg with sour cream, add to the soup, add salt, let simmer for a couple of minutes and turn off.
Delicious and incredibly healthy soup using spinach. Spinach can be replaced with sorrel.
Ingredients:
- Spinach – 500 g
- Vermicelli – 300 g
- Chicken for broth - 200 g
- Butter - 1 tbsp. l.
- Fresh eggs - 3 pcs.
- Lemon juice - to taste
- Spices - to taste
Preparation:
Boil the broth. Boil the vermicelli in clean water and rinse it with cold water.
Melt some butter in a saucepan and add chopped herbs. Simmer briefly (no more than three minutes), pour in the prepared broth and lemon juice.
Beat the eggs into the broth one by one and stir briefly. Place vermicelli on a plate and pour in broth.
Soup with egg and noodles inspired by Japanese Ramen soup
Thick, rich soup, almost a second course. Classic Ramen has long been overgrown with a bunch of variations, but the most important thing - quick noodles and separate preparation of each ingredient - have been respected.
Ingredients:
- Japanese instant noodles - 1 pc.
- Chicken fillet – 300 g
- Celery - 3 pcs.
- Carrots - 1 pc.
- Boiled egg - 1 pc.
- Soy sauce - 125 ml
- Vegetable oil – 60 ml
Preparation:
Boil the chicken fillet. Remove it from the broth.
Mix one glass of broth and water and boil the noodles. Cut celery and chicken into slices.
Grate the carrots and fry them along with the breast in a preheated frying pan.
When they are fried, add the celery, soy sauce and broth and leave to simmer until the celery softens.
Place the finished noodles on plates (ideally deep, preferably in a bowl or quiche), place the chicken on top, pour over the gravy from the frying pan and garnish with an egg.
Simple, quick and delicious meatball soup. Minced meat can be used from any meat.
Ingredients:
- Any minced meat, mixed can be – 500 g
- Vermicelli – 150 g
- Boiled chicken egg - 3 pcs.
- Onion - 1 pc.
- Spices, salt - to taste
Preparation:
Add chopped onion, spices and salt to the minced meat. Mix well and form small balls - meatballs.
Place the meat balls in boiling water (for a richer taste, you can use ready-made broth), let them cook for a couple of minutes and then add the vermicelli.
When they are ready, add a diced chicken egg and herbs to taste.
The custom of adding kvass to soup originates from Moldova. It gives the soup an unusual sourness and contributes to its better preservation.
Ingredients:
- Chicken – 0.5 kg
- Fresh egg - 1 pc.
- Potatoes - 4 pcs.
- Vermicelli – 100 g
- Carrots - 1 pc.
- Onion - 1 pc.
- Kvass – 300 ml
- Spices - to taste
Preparation:
Let the broth simmer. At this time, cook the carrots and onions, add a little broth and continue to simmer.
Place chopped potatoes into the boiling broth, cook until half cooked, then add fried potatoes and noodles.
Pour in the kvass and the mixed egg one after another and mix. Add herbs to taste.
An interesting option for preparing soup from the famous British chef and TV presenter Gordon Ramsay. The Asian style of cooking will appeal to many fans of Japanese cuisine.
Ingredients:
- Miso paste - 2 tbsp. l.
- Shiitake mushrooms - 3 pcs.
- Noodles – 200 g
- Fresh eggs - 2 pcs.
- Spinach – 70 g
- Champignons – 100 g
- Ginger root - to taste
- Soy sauce - to taste
- Green onions - to taste
Preparation:
Soak shiitake mushrooms for 2-3 hours. Dissolve miso paste in boiling water (2 liters). Grate ginger there, add chopped shiitake mushrooms and soy sauce.
Gently add the egg into the broth without stirring.
Place thin slices of champignons and pre-boiled noodles on a plate. Pour boiling broth over it and carefully add the egg. Garnish with green onions.
I would like to offer you a soup with eggs and noodles. This soup is very light, dietary and young children really like it. This is almost a vegetable soup, and only the inclusion of an egg in its composition prevents it from being classified in this category.
It contains no meat at all, so I consider it dietary. But, you may notice that this soup contains fried onions and carrots. The question immediately arises: “What kind of diet is it?” It seems to me that recently everyone has begun to look at fat in foods as enemy No. 1. But this is a big mistake, because our body also needs fat, especially women. And in soups and dishes where carrots are present, this is especially important, because carrots are digested only when consumed together with fat. But there is an important condition: do not eat soup that contains potatoes and noodles with meat. It is this combination that will contribute to the accumulation of fat.
Nettle soup with egg
List of required ingredients:
- Nettle – 100 gr;
- Potatoes – 5-6 pcs;
- Onion – 1 piece;
- Chicken eggs – 3 pcs;
- Vegetable oil;
- Salt - to taste.
How to make nettle soup with egg:
1. Pour water into the pan and place it on the stove. Turn on the heat and bring to a boil.
2. Peel the potatoes and cut them into cubes. Peel the onion and grind it with a blender or three on a grater. You can simply cut it into cubes, but not everyone likes boiled onions in soup.
3. Place potatoes and onion pulp into boiling water. Bring to a boil, reduce heat and cook potatoes until tender.
4. After the potatoes are ready, place young nettle leaves in the pan. Bring the soup to a boil, add salt to taste and cook for about 5 more minutes over medium heat.
5. Peel the pre-boiled chicken eggs and cut them into cubes. Place the eggs in a saucepan, remove from the heat and let the soup brew for about 15 minutes. Serve with sour cream. Bon appetit!
To prevent nettles from stinging while separating leaves from the trunk, it is recommended to wear thick rubber gloves.
Ingredients for making egg and noodle soup:
- 1 egg
- 1 onion
- potatoes 3-4 pcs
- 1 carrot
- vermicelli
- parsley, dill
- vegetable oil
Making soup with egg and noodles.
Peel the potatoes. Cut into small cubes and rinse in cold water. Place a pan of water on the fire. When the water boils, add salt and add the chopped potatoes.
If it's not a puree soup, I like the potatoes in the soup to be chunky. But, if you are making egg soup for small children, then it is better to mash the potatoes.
While the potatoes are cooking, prepare the frying. Finely chop the onion. Place the frying pan on the fire. When it warms up, pour in vegetable oil. Add chopped onion to the pan.
How to fry onions? It depends on your taste impressions. I like the onions to be fried. Then it, together with the carrots, gives the soup a very beautiful color. But it shouldn't be overcooked. The golden mean is important here.
When the onion is fried, add the carrots, grated on a coarse grater. Once you add the carrots, they will produce juice. And the onions will no longer fry. I prefer to use grated carrots because they cook so quickly. Let's put it out for a couple of minutes.
If the potatoes are boiled, then add ready-made fried onions and carrots to them. The soup immediately acquires a beautiful color. Cook for 1-2 minutes.
Break the egg into a plate. You need to beat it with a whisk until it becomes homogeneous.
Pour the beaten egg in a thin stream, stirring the soup very quickly with a fork or spoon. Please pay close attention to this point. If you pour the beaten egg into the soup without stirring, it will turn into one big lump. And we need to get egg flakes. Therefore, stir the soup well when adding the egg.
Add vermicelli. I always use small vermicelli in soup.
Cut the greens and add to the soup. When the soup boils, cover the pan with a lid and turn off the heat. The soup should sit for 10 minutes. I want to clarify a little. I use small vermicelli. If the vermicelli is cooked until tender, then in the hot soup it becomes limp and the soup turns into porridge. I pour noodles into the soup and immediately turn it off. In 10 minutes the vermicelli is ready.
Bon appetit!
Write in the comments, I am very interested in your opinion.
Soup with egg and noodles is an excellent dietary option. light soup. Small children love this soup.
Each of us has definitely eaten chicken noodle soup in our lives. And I think every housewife is sure to prepare different interpretations of this classic first course.
I'll share mine too. So:
- Category: First courses / Chicken soups
- Cooking time: 55 minutes
Chicken soup with eggs - how to cook it correctly using a simple step-by-step recipe
Hello, dear readers! Let's prepare chicken soup with eggs together according to a proven recipe. Let's take a step-by-step look at how to cook a delicious egg dish with herbs.
Let's remember the age-old chicken and egg problem: which came first? The mystery is truly unsolvable, but I didn’t really want to solve it when they were both so delicious. Therefore, today we cook chicken and eggs together, and our dish will immediately become doubly tasty.
I hope you know how to choose eggs; first of all, they must be fresh and of high quality. Then let's decide which eggs are best to cook with - chicken or quail. I suggest using regular raw eggs, and when we cook with boiled ones, we’ll use quail eggs. Small boiled eggs look very nice on a plate, they fit well on a spoon, and are easier to eat.
Before cooking the broth, I remove the skin from the chicken parts, remove the fat and veins.
Next in line: vegetables, spices, herbs. Wash the potatoes and carrots well, peel the onions and garlic. I love cooking with parsley, it gives a wonderful aroma. But you can replace it with dill, spinach, cilantro, arugula or any other greens that you like.
The classic version of our soup is cooked only with vegetables, although you can diversify the recipe with vermicelli, noodles, millet, rice, buckwheat, dumplings, and rice funchose.
We have prepared all the ingredients and are starting to cook the soup for the family dinner.
Cooking method
Prepare the broth.
Pour cold water over the chicken and bring to the boil. As soon as it starts to boil, reduce the heat to thoroughly remove any foam that forms. It is important that it does not boil over immediately, otherwise all the scum will remain in the broth. When the scale has stopped collecting, you can immediately salt it well; if there are still foams, they will rise to the surface. When it boils well, add a whole potato, an onion, a carrot (I cut it into several pieces so that it boils better), a bay leaf and black peppercorns into the broth and cook until the chicken is ready, about 40 minutes. Remove the onion, potato and carrot, and onion from the broth throw it away. Mash the potatoes and carrots well with a fork into a paste and add them back to the broth. Remove the meat, cut into small pieces and return to the pan. Bring everything to a boil. Then add the vermicelli, it cooks very quickly, simmer for about 5 minutes. During this time, break the egg into a bowl and shake well with a fork. Add to the boiling soup, stirring vigorously, the egg will immediately curdle. Add the greens, let simmer for three minutes and you're done! Serve the soup well with Quick soup with noodles, cheese and egg, both adults and children will enjoy it.
Both adults and children will enjoy this tasty and quick soup. It is useful for children because there is no frying, and, in addition, little picky people will not catch onions and carrots from the soup, because they are not there.
This soup will be a salvation when you need to quickly cook the first thing. But you just need ready-made chicken broth. It is better not to cook soup in water; it will turn out too lean and not as tasty as with aromatic chicken broth.
Preparation
Add prepared potatoes to boiling prepared meat broth. You can cut the root vegetables into cubes or diamonds, depending on your preference. Cook over medium heat until half cooked, 10-15 minutes.
If you wish, you can cook this soup in water; the taste will be less rich, but it will still be very tasty.
The broth can be used either fresh or frozen; we use previously prepared broth, which I cooked a day before cooking the soup.
Cut the onion into half rings or cubes. If you have red or white onions, you can substitute regular onions. Add a little vegetable oil to a hot frying pan, add the prepared onion to the frying pan. Fry over medium heat until golden brown, 5-7 minutes.
Peel the carrots, grate them finely or cut them into cubes. Add grated carrots to the golden onions and let them fry for 5 minutes. You can add vegetable oil to the frying pan if it seems too little.
In a separate bowl, beat the eggs. A whisk or mixer will come to your aid in this procedure. Whisk until it forms an omelette consistency. Leave in a cool place for 5 minutes.
Homemade eggs are best; they have an orange yolk and generally taste better than store-bought eggs.
Add sautéed onions and carrots to almost finished potatoes. Stir the soup and let the vegetables simmer for 3-5 minutes.
Pour the cooled eggs into the soup in a thin stream. At the same time, have time to stir with a spoon or fork so that the eggs do not gather in one large lump during cooking. Let the egg cook for another 2-3 minutes.
Finally, add thin vermicelli, thin vermicelli does not need to be cooked, it will cook in the hot soup and will be ready.
If you don't have web noodles, you can replace it with spaghetti or another form of pasta. But in this case, it must be boiled over medium heat for 5-7 minutes.
It remains to add a little greenery - green onions, dill and parsley. Boil for half a minute and turn off the heat.
Chicken soup with eggs and noodles is ready, enjoy your lunch.
Calories: Not specified
Cooking time:
Not specified
Potato soup is a basic recipe, having mastered it you will be able to prepare a whole range of first courses derived from it. It is enough to change or add just one ingredient, and we will get a completely new dish: potato soup with eggs, with rice, with noodles, buckwheat, beans. If you make it a little more complicated, you can cook it with meatballs (there is a lot to choose from - fish, meat, chicken, with rice, herbs), with dumplings, dumplings. And all of these, mind you, are options for quick, simple and budget-friendly dishes that require everyday ingredients. Potato soup with eggs can be prepared in two ways. The first one - this is what we will cook - this is when a raw egg is poured into the soup and quickly stirred. The result is egg flakes that thicken the soup. The second option is for those who don’t like egg “fringe” on the plate. In this case, hard boil the egg, cut in half and add to each serving of soup. The number of vegetables and their proportions in the soup are not important. The following is important: at the moment when the potatoes and other vegetables are completely ready, pour the beaten egg into the soup in a thin stream, while constantly stirring the soup with a spoon. The egg will cook instantly and egg flakes will form in the pan.
Potato soup with egg - recipe with photo.
To prepare we will need:
- water (or vegetable, chicken, meat broth) - 1.5 liters; — potatoes – 3 pcs (medium size); — carrots – 1 piece; - onion - 1 small onion; — egg – 1 pc; - salt - to taste; - dill or parsley - for serving; - sour cream - for serving.
Recipe with photos step by step:
Place a saucepan with water or broth on low heat. While the water is boiling, we have a few minutes during which we will have time to peel and cut the potatoes. Cut the peeled and washed potatoes into plates 1.5-2 cm thick, then cut each into strips.
As soon as the liquid in the pan begins to boil, add the chopped potatoes to the pan. We wait until the water (broth) boils again, adjust the heat so that the contents of the pan barely boil, and prepare other vegetables.
Peel the onions and carrots. Cut the onion in half, cutting each half into small cubes or half rings. To prevent the onion from stinging your eyes, wet the knife under cold water. Cut the carrots into circles, then cut into 4 parts.
Cook the potatoes until almost done (7-8 minutes from the moment of boiling). Add chopped vegetables to almost finished potatoes. Let the soup boil again, add salt to taste and cook for another 7-8 minutes until the vegetables are fully cooked.
In a bowl or plate, beat the egg with a fork; it is not necessary to achieve homogeneity. Before adding the egg, check the potatoes and carrots for readiness. When pressed, the vegetable pieces should break easily.
Pour the egg into the boiling soup in a thin stream, stirring constantly with a spoon. If you don't like large flakes, add a little water to the beaten eggs in a bowl and pour this mixture into the soup. In this case, the egg flakes will be small. After adding the egg, bring the soup to a boil and turn off the heat. Cover the soup with a lid and let it brew for 5-6 minutes.
Potato soup with eggs is best served with sour cream and aromatic fresh herbs. Any bread, at your discretion. You can bake
Irina Kamshilina
Cooking for someone is much more pleasant than cooking for yourself))
Content
Soup is an essential dish in a healthy diet. It is prepared not only in the classic version with meat. There are many other more original recipes, for example, based on eggs. It turns out to be a nutritious, but at the same time light hot dish. Want to try? You can prepare this soup using the recipes and recommendations below.
Making quick noodle soup with cheese
Let's prepare all the products. But first, let's put the broth on the fire to boil. At this time, finely grate the cheese.
Chop clean and dry dill. Place vermicelli into the boiling broth...
...stir, turn the heat to low. Let it cook until half cooked.
Beat the eggs into a bowl. Salt and pepper them. Whisk. You can do this with a fork, whisk or using a mixer.
Sprinkle the beaten eggs with a pinch of nutmeg. If you love its aroma and taste, then take a good pinch.
Add grated cheese to the eggs...
...chopped greens and mix thoroughly.
Pour the egg-cheese mixture into the boiling broth, which must be stirred continuously at this time.
Now cook the soup until the vermicelli is completely cooked. It is better to serve the quick soup right away while it is hot.
Since vermicelli tends to swell in liquid, put it according to the recipe, otherwise the next day you will take out of the refrigerator not soup, but macaroni and cheese, which is actually not bad either. If this happens, then fixing the situation is a couple of trifles - add a little (or a lot) of chicken broth and heat it up. But it is better to cook this soup at once, especially since it is not difficult and quick to prepare. And a fresh dish is always better than yesterday's.
Recipe from Bulgarian cuisine - egg soup with noodles
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Delicious Bulgarian egg soup
is easy to prepare. Egg soup recipe for young housewives.
