Algerian Soup Recipe

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Servings: 8


Cost per serving $2.09 view details
  • 1/2 c. Extra virgin olive oil
  • 1 lb Stewing lamb Or possibly beef with bones, cut into pcs
  • 1 lb Chicken wings and necks, cut in half
  • 1 lrg Onion, diced
  • 1 lrg Potato, peeled and cubed
  • 1 lrg Zucchini, cut in large chunks
  • 19 ounce Cooked chickpeas, with liquid Salt and pepper, to taste
  • 3 tsp Dry mint flakes
  • 6 c. Boiling water
  • 1/2 c. Fine egg noodles, broken Into very small pcs
  • 5 ounce Tomato paste, approximately
  • 1/2 c. Shelled peas


  1. ALGERIAN soups are meals in a bowl; casseroles. Soups and stews are distinguished, perhaps, only by the amount of liquid.
  2. In a saucepan, brown the meat and the chicken pcs in the oil, then add in the onion, potato, zucchini, the chickpeas and their liquid, the salt, pepper, 1 tsp. of the mint, and the boiling water. Bring to a boil; then lower the heat and simmer for 30 min.
  3. Add in the egg noodles; cook for a further 5 min. Stir in the tomato paste, peas, and the remaining 2 tsp. of dry mint. Simmer for a another 10 min and serve warm.
  4. Books.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 445g
Recipe makes 8 servings
Calories 438  
Calories from Fat 245 56%
Total Fat 27.52g 34%
Saturated Fat 6.88g 28%
Trans Fat 0.06g  
Cholesterol 56mg 19%
Sodium 404mg 17%
Potassium 733mg 21%
Total Carbs 29.69g 8%
Dietary Fiber 5.4g 18%
Sugars 4.05g 3%
Protein 19.15g 31%
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