Austrian Egg Soup
An easy to cook soup, that is great for lunch or dinner.
Ingredients
- 2 Litres Water
- 4 tsp Vegeta
- 4 Large Eggs
- 1¼ Cup Plain Flour (all-purpose flour)
- Salt and Pepper to season
- 2 Rolls Vermicelli Egg Noodles (70g)
Instructions
- Place 2 Litres of water in a large sauspan and put on the stove to boil.
- While water is heating, crack the eggs into a medium mixing bowl and whisk.
- Once the eggs are fully whisked, gradually add the flour and whisk after each addition until combined and smooth.
- When all the flour is incorporated and the mixture is smooth, season with salt and pepper and mix through.
- Add the Vegeta to the hot water and stir till dissolved.
- When the water starts to boil, slowly add spoonfuls of the mixture to the water. And stir every so often to avoid anything sticking to the bottom of the pot.
- Once all the egg mixture is added, crush the egg noodles and add to the boiling water. Turn the soup down to simmer and cook till the noodles are tender or to your liking, stirring occasionally.
Notes
Serve in a bowl or soup mug and garnish with spring onion.
