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Egg noodle soup in a bowl on a plate with 2 bread slices on the side

Egg Noodle Soup

Course Soup
Cuisine Ukrainian
Keyword egg noodle soup, egg soup
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 12 servings
Calories 64kcal


  • 3 qt Water (+ additional for precooking the meat)
  • 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
  • Salt & Pepper to taste
  • Olive oil


  • Cook ribs in water for about 15 minutes. Remove them from water and rinse ribs. Starting with 3 quarts of new water, add ribs and bay leaves. Salt water to taste. Bring water to boil and cook for 10 minutes.
  • Separate egg whites from yolks. Add flour into yolks, mix in all the flour well. By breaking away small pieces of dough mixture add into boiling water. Reduce heat to medium low.
    Egg yolks and flour mixed together in a bowl using a fork
  • Pour in egg whites and at the same time mix water to spread out whites all over the water. Let it cook for about 5 minutes.
    Egg whites dropped into a pot filled with water that was used to boil the ribs
  • Sautée your carrots, onions, with oil. Sautée until vegetables are soft and golden brown. Add to all coking ingredient. 
    Carrots sautéing on stove top
  • Add dill and let soup cook on low heat for another 5 minutes to absorb all flavors together.
    Egg Noodle Soup in a bowl on a plate with 2 bread slices on the side


Calories: 64kcal | Carbohydrates: 3g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 52mg | Sodium: 42mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 924IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg