My husband’s favourite. It’s such a comforting and hearty soup.
Tomato Noodle Soup
Equipment
- Pressure Cooker
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
Instructions
- In a pressure cooker, fry the chopped onion in 1 tbsp olive oil
- Add the meat, 1 tsp cinnamon, 1 tsp all spice, and 2 tsp salt. Brown the meat on all sides
- Add the bay leaves, cinnamon stick, water
- Bring to a boil and cook in pressure cooker for 45 min
- 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
- Add the tomato juice, or if using tomato sauce and paste and it now
- Strain the meat broth on top of the noodles rice mix, add the meat
- Let it simmer for 10-15 mins
- 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.
