Egg Noodle Soup

This egg noodle soup features tender pork, eggs, and a rainbow of veggies in a savory broth! One of my grandma’s classic, go-to recipes that never gets old.

Course Soup

Cuisine Ukrainian

Keyword egg noodle soup, egg soup

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 74kcal

Author Natalya Drozhzhin

Ingredients

1 qt water for precooking the ribs
3 qt water for the broth
1/2 lb pork ribs
3 eggs
3 tbsp flour
2 dry bay leaves
1 large carrot grated
1/2 medium onion chopped
2 tbsp dill chopped
2 tbsp green onions chopped
1 tbsp salt adjust to taste
1 tsp pepper adjust to taste
1 tbsp olive oil

US Units - Metric

Instructions

Place the ribs in a large pot filled with 1 quart of water. Bring the ribs to a simmer for 15 minutes. Remove the ribs from the water and rinse them under cold water. Dump the rib water out and fill the pot with 3 quarts of fresh water. Add the ribs back in, alongside the bay leaves. Salt the water and bring the mixture to a boil for 10 minutes.
Separate the egg whites from the yolks and place them into separate bowls. Mix the flour into the egg yolks until well-combined. Add small spoonfuls of the egg and flour mixture into the boiling water until you run out of batter. Reduce the heat to medium-low.
Pour the egg whites into the the pot, mixing as you pour to distribute the egg whites throughout the broth. Let the soup cook for 5 minutes.
In a large skillet, sauté the grated carrots and chopped onions in the oil until they are soft and golden brown. Add the veggies into the broth.
Add in the dill and let the soup cook for an additional 5 minutes to marry all the flavors together. Ladle up a bowl and enjoy!

Nutrition