I haven't had meatballs in a while, i think i'll have to make some soon. Never had that zucchini dish though, sounds good!>>365
I haven't looked at my recipe or made it in a while but the key to it is to add the broth to the eggs mix pretty slowly to get it up to temperature, she may have heated it up too fast, the goal is a more emulsified situation.
There is no other way to cook soup, tbh. Using just some part, like breasts only, makes your soup too bland.
I love my soup with bellpepper, laurel leaf and a dash of dill and I recommend it every sushiroll out there.
My mom used to crack an egg on my bowl of soup just as soon as she served it, so the very high temperature would cook the egg and I would have wonderful strands of deliciousness in my vegetable soup.
I also like oatmeal, the instant kind. It works well if you want your soup to be more filling but don't want to add noodles or rice.
I do instant noodles like your mom did.
Brings them to a food level.