Lamb soup for the soul

Lamb soup

Ingredients:

500 – 600 gr       Lamb (neck)

100 gr                   Vermicelli

1 tablespoon     Paprika

1 tablespoon      Thyme

1 tablespoon      Parsley

Salt depending on taste

Preparation

Boil the meat until it separates from the bones.

When it is ready take the meat out of the pot and put the vermicelli in the broth.

While the vermicelli is simmering separate the meat from the bones, cut it into small pieces and return to the pot. Add salt to taste.

Take the paprika and infuse it with the broth (see the video on how to do that).

At the end add the finely chopped thyme and parsley, put the lid back on the pot and switch off the heat.

Ingredients:

500 – 600 gr       Lamb (neck)

100 gr                   Vermicelli

1 tablespoon     Paprika

1 tablespoon      Thyme

1 tablespoon      Parsley

Salt depending on taste

Preparation

Boil the meat until it separates from the bones.

When it is ready take the meat out of the pot and put the vermicelli in the broth.

While the vermicelli is simmering separate the meat from the bones, cut it into small pieces and return to the pot. Add salt to taste.

Take the paprika and infuse it with the broth (see the video on how to do that).

At the end add the finely chopped thyme and parsley, put the lid back on the pot and switch off the heat.

Bon appetite