Oven-Baked Noodle Soup

Ingredients

• 15 g Butter (1 tbsp)
• 300 g white cabbage
• 400 g Carrots
• 2 stalks leeks
• 200 g whole wheat shell noodles
• 2 l rich chicken broth
• 4 stems chives
• 500 g ground beef
• 1 egg
• Salt
• Pepper

Instructions

1. 1.

   Grease a large oven-safe pot with butter. Clean, wash, and finely shred the cabbage. Peel and slice carrots into very thin rounds. Wash leeks and cut into rings. Add the prepared vegetables and raw noodles to the pot.

2. 2.

   Bring broth to a boil in another pot. Rinse chives, dry, and cut into small ribbons. Mix ground beef with egg, 1 tbsp chives, salt, and pepper; knead and form small balls with damp hands. Drop the meatballs into the boiling broth and bring to a boil once more. Season broth with salt and pepper.

3. 3.

   Pour the broth with meatballs over the vegetables in the pot, stir, and seal the pot. Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3–4) for about 35 minutes. Stir the soup and sprinkle with remaining chives.