How to cook egg noodles with meatballs for breakfast fast and nutritious

First, you need to blanch the chicken legs to remove excess fat and impurities. Put the chicken feet in the pot, bring to a boil. Pour out cold water. Then pour cold water and bring to a boil. When it comes to a boil again, skim off any excess impurities that float to the surface.

Put the celery, carrot, onion, radish, and leek in the pot with the chicken feet. Simmer for about 30 minutes. Next add parsley, dill, rosemary, bay leaf and black pepper. Simmer for about 15 more minutes to let the vegetables out of the fresh water.

When you are satisfied with the broth, you can use a sieve, filter out the chicken legs and vegetables, just take the broth.

The broth you want to use for the next day, you can put in an airtight container, keep in the refrigerator overnight. Before use, remove the stubborn fat on top. Then, heat the broth and prepare the dish as usual.

While waiting for the broth, you can make the meatballs. Pork, onion, carrot, minced shiitake mushrooms. Mix together a little cornstarch, coriander, minced scallions, a little salt and pepper. Form into bite-sized pieces. You can also do this step the night before, then store the meat in the refrigerator.

Boil egg noodles just right. Rinse in cold water so the noodles don’t break. Place egg noodles in a bowl.

The broth comes to a boil again, drop the meatballs in. When the meat is cooked, pour it into the prepared egg noodles bowl. Garnish with a few thinly sliced ​​carrots and dill.