Creamy Greek Tomato Noodle Soup
Fall is almost here and the cooler days find me in the kitchen making soup.
Steps
Cook fusilli noodles according to package directions , and drain.
Whisk together the large egg with the half and half , and cook over low heat , stirring continuously , until the mixture thickens , then remove from heat and whisk in the sour cream.
In a large saucepan , heat the tomato juice , beef broth , garlic , onion powder , cinnamon , salt , pepper , marjoram , cooked meat if using , and fusilli noodles , stirring occasionally for about 15 minutes , or until soup thickens slightly , then remove from heat.
Take 1 / 4 cup of soup and ladle into the cream mixture , whisking vigorously , then add 1 / 4 cup again , and then once more with 1 / 4 cup.
When mixture is blended , stir into the soup along with the parmesan cheese and nutmeg , then stir until blended.
Serve hot.
Ingredients
spinach pasta, tomato juice, beef broth, fresh lemon juice, ground beef, sour cream, half-and-half, egg, garlic cloves, onion powder, cinnamon, marjoram, salt, black pepper, parmesan cheese, nutmeg