Tomato Noodle Soup

Mrs.Clueless

Prep Time 10

Cook Time 1

Total Time 1 10

Course Soup

Cuisine Lebanese

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

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

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