Featured Lebanese Dishes Recipes

Tomato Noodle Soup

May 12, 2020

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

Tomato Noodle Soup

Mrs.Clueless
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Soup
Cuisine Lebanese

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.

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