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How To Make Beef Noodle Soup Home Made Recipe




1 tablespoon vegetable oil


2 thick slices beef shank


2 pounds beef oxtail, cut into pieces


1 (6 inch) piece fresh ginger, sliced


6 whole star anise


1 teaspoon fennel seed


1 teaspoon whole coriander seeds


2 whole cloves


1 cinnamon stick


1 cardamom pod


3 quarts water


1 onion, halved


6 cloves garlic


2 tablespoons white sugar


1 bay leaf


2 tablespoons fish sauce


1 tablespoon soy sauce


1 (16 ounce) package fresh rice noodles


1 cup fresh bean sprouts, or to taste


1 fresh jalapeno pepper, sliced into rings, or to taste



Stage 1.

Warmth oil in an enormous pot over medium-high warmth. Cook meat shank, oxtail pieces, and ginger in hot oil, turning periodically, until sautéed, 3 to 5 minutes for every side. Add star anise, fennel seed, coriander seed, cloves, cinnamon stick, and cardamom case to the pot and saute until fragrant, around 30 seconds.

Stage 2.

Mix water, onion, garlic, white sugar, and sound leaf into hamburger blend; heat to the point of boiling, decrease warmth to low, and stew until stock is tasty and meat is tumbling off the bone, 5 to 6 hours. Eliminate meat and hold. Strain stock into a pot; dispose of stressed flavors and vegetables.

Stage 3.

Cleave hamburger shank meat and add to stock in pot; mix in fish sauce and soy sauce. Carry stock to a stew and lessen warmth to low to keep warm.

Stage 4.

Spot rice noodles in a huge bowl and cover with heated water. Put aside until noodles are mellowed, around 5 minutes. Channel and flush in virus water.

Stage 5.

Spot a small bunch of bean sprouts in the lower part of a huge soup bowl. Top with an enormous small bunch of arranged rice noodles and drop a couple of jalapeno cuts over noodles. Spoon meat stock into bowl to cover noodles.


The sustenance information for this formula incorporates everything of the stock fixings. The real measure of the stock burned-through will fluctuate.

Nutrition Facts:

390 calories; protein 30g; carbohydrates 33.9g; fat 14.5g; cholesterol 88.6mg; sodium 527.9mg.

Chicken Soup with Matzo Balls Home Made Recipe



.1 whole chicken

.7 large carrots, cut into bite-size pieces

.3 parsnips, peeled and cut into bite-size pieces

.1 bunch celery, cut into bite-size pieces

.1 onion, cut into bite-size pieces

.1 bunch fresh dill, chopped

.1 bunch fresh parsley chopped

.5 cups water

.5 eggs

.¼ cup vegetable oil

.1 cup matzo meal

.1 quart chicken stock

.salt and pepper to taste

.1 rotisseriesalt and pepper to taste chicken, bones removed and meat cut into bite-size pieces




Step 1.

Place raw chicken in a large stockpot.

Step 2.

Add parsnips, carrots, celery, onion, dill, and parsley to the stockpot; cover with water, and bubble until the chicken is 200 degrees F (95 degrees) or starts to self-destruct, around 60 minutes.

Step 3.

Eliminate chicken from the stock and put in a safe spot for another utilization.

Step 4.

Whisk together eggs and oil in a medium-sized blending bowl.

Step 5.

Add matzo feast to the bowl with eggs and oil, mixing until very much consolidated. Cover and refrigerate for 20 minutes.

Step 6.

Eliminate matzo combination from the cooler and tenderly hand-fold into 1 inch balls. Be mindful so as not to over-move as this can make the matzo balls extreme.

Step 7.

In a different pot, heat chicken stock. Spot matzo balls into the stock and stew until they are delicate, at any rate 60 minutes.

Step 8.

Move the matzo balls into the soup pot with the vegetables. Season with salt and pepper to taste.

Step 9.

To serve, place bits of the simmered chicken into soup bowls and scoop the chicken soup with matzo balls over it. Appreciate!


Utilize the additional chicken for chicken serving of mixed greens the following day. Try not to utilize the meat from this chicken for the soup, as it is harder and less delightful than the broiled chicken meat.



Nutrition Facts:

188 calories; protein 3.7g; carbohydrates 26.1g; fat 8.7g; cholesterol 0.4mg; sodium 516.2mg. Full Nutrition