Turkey Soup with Homemade Noodles

Name: Turkey Soup with Homemade Noodles - Ada K.
Ingredients: turkey meat (back; wings; neck; gizzard) one onion 1 red bell pepper 1 small celery 2 carrots 1 parsnip salt pepper (whole or ground) Noodles: 1 egg 100 g flour a pinch of salt a drop of oil

Soups - Turkey Soup with Homemade Noodles by Ada K. - Recipia

I started the cooking process by carefully washing the meat, ensuring it was clean and ready to be cooked. I placed the meat in a large pot filled with cold water, to which I added a pinch of salt to enhance the flavor. I covered the pot with a lid, allowing the steam to help cook the meat evenly. Every time foam formed on the surface, I made sure to skim it off with a ladle, to achieve a clear and delicious broth. After the meat was half cooked, I decided to enrich the soup with fresh vegetables. I added celery and parsnip, which I grated to integrate better into the soup, along with other diced vegetables such as carrots and bell pepper. As I placed the vegetables in the pot, a pleasant aroma began to spread, promising a rich and savory soup. Once the meat was well cooked, I removed it from the soup and, once cooled, shredded it into fine strips to reintroduce it into the pot. I let the soup boil while I prepared the fresh noodles. For the noodles, I used a fork to beat a fresh egg with a pinch of salt and a little oil, the essential ingredients to achieve a soft and elastic dough. With patience, I started adding flour, mixing constantly until I obtained a consistent dough that wouldn’t stick to my hands. I sprinkled flour on the work surface and rolled out the dough as thin as possible to make delicate noodles. After rolling out the dough, I carefully rolled it up and cut the roll in half, then sliced thin strips of noodles. I sprinkled a little flour over them to prevent sticking, letting them dry for 10 minutes. Once the noodles had dried, I shook off the excess flour and added them to the boiling soup, adjusting the flavor with salt and pepper. I let everything simmer together for another 10 minutes, so the flavors would combine perfectly. In the end, when the fire was out, I added freshly chopped green parsley, which brought an extra touch of freshness and color. This time, I chose to put the parsley in the bowl just before serving, so each portion would benefit from its vibrant aroma. My meat soup with fresh noodles was ready, prepared to offer a comforting and delicious culinary experience!

Ingredients

turkey meat (back
wings
neck
gizzard) one onion 1 red bell pepper 1 small celery 2 carrots 1 parsnip salt pepper (whole or ground) Noodles: 1 egg 100 g flour a pinch of salt a drop of oil

Turkey Soup with Homemade Noodles

Ingredients

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