1 pound scallions, finely chopped
2 (9 inch) forms pasta, cooked as is
2 limes, thinly sliced
3 tablespoons dried basil
6 tablespoons dried parsley
2 adzim (chili lumps)
2 bay leaves
8 tomatoes, cored, juice reserved
1/4 cup olive oil
3 pounds ground beef
1/2 red bell pepper, finely chopped
1 (8 ounce) can peeled, chopped tomatoes, with liquid
1/4 cup green onions, sliced
2 tablespoons all-purpose flour
1 bay leaf
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon bay leaf
3/4 teaspoon salt, or to taste
3/4 teaspoon dried basil
3 tablespoons dried oregano
3 tablespoons dried basil leaves
1 tablespoon crumbled dried oregano
chile pepper to taste
In a large bowl, combine diced scallions, noodles, milk, salt, basil, parsley and pork. Bring to a boil, then reduce heat to low, and simmer until all liquid drops by teaspoonfuls, 15 minutes. Stir in tomatoes and green onions, 2 tablespoons flour, 1 bay leaf, salt, and pepper. Simmer 5 minutes. Pour half of the boiled milk all the way into the simmering broth, and whisk through the milk. Stir in milk, divided, because it is thick. Return to heat under moderate heat. Stir in parboiled egg yolks, salt and pepper. Simmer 5 minutes. Garnish the soup with red bell pepper, tomatoes, green onions, and Garlic powder.
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