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Meatball and Noodle Soup
Instructions
In a bowl, pour in the flour, create a depression in the middle, crack the eggs (3 pieces), and sprinkle with salt (1 pinch). If using large chicken eggs, only 2 pieces are needed.
Mix with a spoon, pressing the yolks.
Once the dough becomes thick, use your hands to knead it. Mix well until all the flour is used up and the mass becomes dense.
Divide the prepared dense dough into 4 parts, roll each part into very thin layers and leave it on the table or a towel for 30 minutes to dry slightly. While rolling out, constantly sprinkle the dough with flour, which will make the mass even denser and achieve the desired consistency.
After 30 minutes, cut the thin layers into 4 long strips, stack them on top of each other, and slice thinly with a sharp knife. After slicing, separate the noodles to prevent them from sticking together. This amount of flour will yield noodles for 8-9 servings, so the leftover can be dried, placed in a container, and used as needed.
While the water (1.5 liters) is heating, finely chop the peeled onion (2/3 parts) and grate the peeled carrot coarsely.
Add the prepared chopped vegetables to the water, add the bay leaf, salt, and cook over medium heat for 5-6 minutes while preparing the meatballs.
In a bowl, combine the prepared chicken and pork mince, finely chop the remaining onion and add it to the bowl.
Crack an egg, sprinkle with pepper, paprika (1/2 tsp), and salt.
Mix the meatball mixture well and lightly beat it (drop the mixture onto the bottom of the bowl).
From the prepared meat mixture, form small balls by hand (15-16 pieces). Occasionally wet your hands in warm water.
In the pot with the onion and carrot, add the meatballs one at a time, taste for salt, and cook over medium heat for 10 minutes. Add the remaining paprika and a little ground pepper.
Add the homemade noodles (2 handfuls) to the pot.
Finely chop the herbs, add them to the soup, and cook for 5-7 minutes until the noodles are soft. Constantly check for readiness; it's better to undercook slightly, otherwise the dish will become very thick. The delicious soup is ready.
Serve the aromatic meatball and noodle soup in deep bowls immediately with homemade flatbreads or crispy bread.
Tips
- 1
Rest the noodle dough for 30 minutes for best finished texture. Skipping the rest produces tough chewy noodles; properly 30-minute rested dough produces the proper signature tender silky character authentic to traditional Russian homemade noodle preparations. The resting technique matters more than home cooks typically realize for finished noodle-quality and overall family-meal success consistently across batches reliably across various weekday meal occasions throughout the year for proper traditional Russian-style results consistently.
- 2
Cook noodles briefly to prevent over-thickening for proper finished consistency. Overcooked noodles absorb too much liquid making soup paste-like; properly briefly-cooked noodles (5-7 minutes maximum) produce the proper signature soup-with-noodles character authentic to traditional Russian noodle soup preparations. The same brief-cooking principle elevates many noodle-soup preparations including khmeli-suneli-seasoned meat applications across various traditional international culinary occasions throughout the year reliably.
- 3
Lightly beat meatball mixture for proper finished tender texture. Unbeaten mince produces dense dry meatballs; properly beaten mince (dropped onto bowl bottom) produces the proper signature fluffy juicy character authentic to traditional Russian meatball preparations. The patient beating principle pays back significantly in finished soup-quality consistently across batches and various meatball-soup preparations throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions for proper home-cooking results.
- 4
Pair the finished noodle soup with traditional accompaniments for proper presentation. Serve hot in deep bowls with homemade flatbreads, crispy bread, alongside sour cream for substantial dinner spreads, or with hot tea for elegant Russian family-meal presentations worth showcasing across various entertaining occasions reliably. Pair with crusty homemade bread for substantial dinner spreads throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions throughout the year.
FAQ
Can I use store-bought noodles? +
Yes, store-bought noodles work as substitute producing equally delicious results with much faster preparation. Each option produces distinct character: homemade noodles provide tender silky character with authentic Russian texture, store-bought egg noodles produce reliable consistent results with significant time savings. Choose thin egg noodles or vermicelli for best authenticity. Adjust cooking time per package instructions — typically shorter than homemade. Choose based on time availability for proper finished noodle soup variations consistently throughout the year reliably across various meal occasions.
How long does this soup keep? +
Stored covered in the refrigerator, the soup keeps for 2-3 days at peak quality. The flavors meld and improve over the first 24 hours as components marry beautifully. The noodles will absorb broth over time becoming softer — add fresh broth when reheating. The meatballs and broth freeze well for up to 2 months separately. Best consumed within 1-2 days for the brightest most appealing finished results across multiple meal applications throughout the year reliably across various family-meal occasions throughout the year.
Can I use chicken breast pieces instead? +
Yes, chicken breast pieces work beautifully as substitute for meatballs producing equally delicious results. Each option produces distinct character: meatballs provide traditional Russian comfort character, chicken breast pieces produce lighter quicker-cooking option. Cut chicken into small bite-sized pieces and add to pot with vegetables. For pork or beef, cube and pre-cook for 15-20 minutes before adding. Choose based on time availability and dietary preferences for proper finished soup variations consistently throughout the year reliably across various meal occasions.
Why is my soup too thick? +
Three usual causes: too many noodles added, noodles cooked too long absorbing broth, or insufficient initial water quantity. Address proper noodle quantity (2 handfuls only), brief 5-7 minute noodle cooking, and full 1.5 liter water quantity for consistently soup-like results. The combination of proper noodle amount, careful timing, and adequate liquid produces dramatic consistency-quality reliably across various Russian noodle-soup preparation sessions throughout the year for proper traditional results consistently across various family-meal occasions reliably.
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