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Goat-Soup
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4 from 2 votes

Greek 5-Ingredient, Healing Goat Soup

The Greek version of Asian noodle soup! Using the meats stock along with fresh tomatoes, spaghetti, and some crumbled feta to serve with. This soup is simplicity at its finest.
Cook Time3 hrs
Course: Main Course
Cuisine: Greek
Keyword: Dinner, feta, gut-healing foods, healthy, pasta, soup
Servings: 8 bowls
Calories: 713kcal

Ingredients

  • 2 Kg / 4 lb 6 oz male goat meat with bone / or lamb, or beef meat with bone cut in large pieces
  • 2 medium-sized tomatoes (nice and ripe)
  • 150 grams / 5.2 oz spaghetti No 10 / or angel hair pasta
  • 1 dried bay leaf
  • feta cheese crumbled

Instructions

  • Add the meat in a large cooking pot and cover with 4 liters of water.
  • Bring to a boil over high heat.
  • Once it starts boiling reduce heat to medium-high.
  • Skim off any foam that forms on the surface.
  • Simmer for about 2-2,5 hours or until the meat feels soft when you prick it with a knife.
  • Remove meat from pot and transfer to a large pan setting it aside to cool.
  • Pass the stock through a sieve to remove any small bones.
  • Add the stock back to the pot.
    Note: The remaining stock should be about 3 liters if not add more water to it.
  • Season with salt, pepper, and bay leaf. Bring back to a boil.
  • Using a blender, blend the tomatoes until smooth and add to the pot.
  • Simmer over medium-high heat for about 15 minutes more
  • If using the spaghetti, cut it in smaller parts with your hands. To about 6-7 pieces.
    If using angel hair pasta, cut in half.
  • Add pasta to the pot and simmer until pasta is cooked as well.
  • Remove the bones from the meat, shred meat into small pieces and add to the pot.
  • Serve with crumbled feta cheese on top.

Nutrition

Calories: 713kcal | Carbohydrates: 15g | Protein: 111g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 194mg | Sodium: 316mg | Potassium: 2042mg | Fiber: 1g | Sugar: 1g | Vitamin A: 256IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 12mg