Tomato Noodle Soup

My husband’s favourite. It’s such a comforting and hearty soup.

Mrs.Clueless

Tomato Noodle Soup

Print Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course: Soup

Cuisine: Lebanese

Ingredients Equipment Method Notes

Ingredients

  

• 500 g Lamb Shanks bone on Can be replaced with beef shanks
• 6 cups Water
• 1 roughly chopped onion
• 2 Bay Leaves
• 1 Cinnamon Stick
• 1 tsp Cinnamon Powder
• 1 tsp All Spice
• 2 tsp Salt
• 1 cup Vermicelli
• 1/2 cup Rice, washed and drained
• 3 tbsp Olive oil
• 2 cups Tomato juice ( peeled and blended) you can use 1/2 cup tomato sauce and 1 tbsp tomato paste instead
• Salt to taste

Equipment

• Pressure Cooker

Method

 

1. In a pressure cooker, fry the chopped onion in 1 tbsp olive oil
2. Add the meat, 1 tsp cinnamon, 1 tsp all spice, and 2 tsp salt. Brown the meat on all sides
3. Add the bay leaves, cinnamon stick, water
4. Bring to a boil and cook in pressure cooker for 45 min
5. In a separate pot, heat the remaining olive oil. Fry the vermicelli noodles until golden brown. Add the rice and fry around for a few minutes
6. Add the tomato juice, or if using tomato sauce and paste and it now
7. Strain the meat broth on top of the noodles rice mix, add the meat
8. Let it simmer for 10-15 mins
9. Salt to taste

Notes

Once refrigerated, the noodles and rice could absorb the water, so when you want to reheat it just add some water to the soup.