noodle broth with egg
margory gregoria marquez suarez
It’s the little soup as we called it that our mother used to make for us when we were kids because we loved it since it has egg and noodles. At home, all my siblings (10) besides me prepare it when we feel down because we say it lifts our spirits and we love it just like our mother used to make it. From generation to generation we prepare it; I make it for my children, they love it, and it’s something we would always eat because of its quickness and its content, and above all, its delicious flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 1 1/2 liters water
  • 1 clove garlic, crushed
  • 1/4 onions, finely chopped
  • 1 envelope fideo pasta
  • 1/2 bags fideo pasta
  • 1 chicken broth , in cubes
  • 1/4 teaspoons salt
  • balls dough, very small, the size of a marble
  • 2 eggs , beaten
  • 2 green onions, finely chopped
  • 2 tablespoons fresh cilantro, chopped for garnish
Preparation
5 mins
10 mins
Low
  • I place the water in a pot to boil with the garlic and onion.
  • I add my packet of noodles and the additional noodles along with the chicken broth cube and salt, let it boil for 5 minutes. After that, I add my dough balls and cook for 5 more minutes.
  • I turn off the heat and add the beaten eggs. I garnish with green onion and cilantro.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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