You’ve already made the meatballs, so this lunch should be quick and easy to prepare. In the future, you could easily substitute shredded chicken if you didn’t feel like making the meatballs.
I have a little lemon and egg yolk trick that simultaneously gives your broth a light creaminess and a citrus-y zing. With buckwheat noodles and plenty of lemon thyme, this winter warmer is like your favourite chicken noodle soup—but better.... Read more.
In a large pot, heat the olive oil over a medium heat. Add the onion, and cook until translucent.
Pour in the stock or broth, plus the bay leaf and thyme, and bring to a boil.
Add the noodles, and cook for 6-8 minutes or according to the instructions on the pack.
Reduce the heat so the soup is just simmering. Remove and discard the bay leaf and thyme.
In a small bowl, whisk together the egg yolk and lemon juice. Add one ladle of the broth, avoiding any solids, and whisk again until well combined.
Slowly pour the egg yolk mixture into the soup, whisking the contents of the pot and ensuring it doesn’t rise above a simmer. We want to make sure the egg mix doesn’t curdle.
Place four meatballs in each serving bowl. Ladle the noodle soup over the top of them, season with salt and pepper, and top with plenty of fresh parsley.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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