Mettwurst with Egg Noodles Recipe

Mettwurst and Chickpea Broth with Egg Noodles


  • Prep Time: 20 min
  • Cook Time: 30 min
  • Makes: Serves 6-8


  • 6 cloves garlic, peeled and halved
  • 1/3 C. extra virgin olive oil
  • 3/4 lb. Nueske's Mettwurst, skin remived, sliced thin, fried lightly
  • 1 1/2 C. red onion, finely diced
  • 1 Tbsp. fresh rosemary, roughly chopped
  • 1 Tbsp. fresh oregano, roughly chopped
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 bay leaves
  • 1 lemon, finely grated zest and juice
  • 4 C. Chicken or vegetable broth
  • Noodles
  • 2 eggs
  • 4 tsp. cold water
  • 1/4 tsp. salt
  • 2 tsp. olive oil


Cook garlic in oil over gentle heat about 3 minutes. Remove garlic. Add mettwurst and fry until lightly browned. Reserve a few mettwurst discs for garnish. Add onions, rosemary, oregano, chickpeas, bay leaves, lemon zest and juice, and broth. Bring to boil. Simmer about 15 minutes. Meanwhile, beat together eggs, water and salt. Heat non-stick frying pan and brush with oil. Drizzle in egg mixture so it covers base of the pan. Cook over moderate heat until just set. Transfer to a cutting board. Roll up and cut into 1/2 inch slices. Unroll into "noodles". Cut into 2-3 inch strips. Serve soup with mettwurst discs and noddles on top.