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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.
First mix with a spoon, mashing the yolks.
Once the dough becomes thick, use your hand 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 them 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 give the desired consistency.
After 30 minutes, cut the thin layers one by one into 4 long strips, stack them on top of each other, and slice thinly with a sharp knife. After slicing, separate the noodles so the strands do not stick together. This amount of flour yields noodles for 8–9 servings, so the leftovers can be dried, placed in a container, and used as needed.
While the water (1.5 litres) is heating, finely chop the peeled onion (2/3 of it) and coarsely grate the peeled carrot.
Add the prepared chopped vegetables to the water, add the bay leaf and salt, and cook over medium heat for 5–6 minutes while preparing the meatballs.
Put the ready chicken and pork mince into a bowl, finely chop the remaining onion and add it to the bowl.
Crack in an egg, sprinkle with pepper, paprika (1/2 tsp), and salt.
Mix the meatball mixture well and beat it lightly (drop the mixture onto the bottom of the bowl).
From the prepared meat mixture, form small balls by hand (15–16 pieces). Wet your hands in warm water from time to time.
Add the meatballs to the pot with the onion and carrot 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. Keep checking for doneness; it is better to slightly undercook, otherwise the dish will become very thick. The tasty soup is ready.
Ladle the aromatic meatball and noodle soup into deep bowls and serve immediately with homemade flatbreads or crusty bread.
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