It’s Eat the World time and we’re heading to Malta. Malta is an island in the Mediterranean, just south of Italy. Interestingly enough, it’s between Italy and Libya, last month’s Eat the World choice.
There are many fantastic sounding recipes from Malta, but I ultimately decided on the Maltese version of Chicken Noodle Soup! We love Chicken Noodle Soup in my house. Just click here to see all the versions.
This version has far less noodles than I’m used to adding and way more vegetables. Plus, I loved the addition of tomato paste and egg, both of which added a subtle but amazing depth of flavor.
This one was a home run in my house. It makes a large pot of soup, so there are leftovers that will be thoroughly enjoyed!
Check out all the wonderful Maltese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Brodu Tat-Tigiega (Maltese Chicken Soup)
Adapted from A Maltese Mouthful
1 tablespoon olive oil
1 onion, diced
3 stalks celery, chopped
1 clove garlic, smashed
1 tablespoon tomato paste
1 whole carrot
2 bay leaves
1 whole chicken
About 12 cups water (enough to cover the chicken)
1 tablespoon salt
2 medium potatoes, diced
2 carrots, peeled and diced
6 ounces dry pasta
1 tablespoon dried parsley
2 eggs, lightly beaten
Salt & pepper, to taste
Heat the olive oil in a stock pot over medium heat heat. Add the onion celery and cook for 5 minutes or until softened. Stir in the garlic and tomato paste and cook for another minute.
Add the chicken, carrot, and bay leaf. Add enough water to cover the chicken. Stir to combine. Add the salt and bring to a low boil. Skim off any foam or fat that rises to the top.
Cover and reduce heat to a simmer. Cook for 1 ½-3 hours.
Remove chicken and set aside to cool slightly. Skim off any additional fat. Stir in the potatoes, carrot, and pasta. Cook for 20 minutes or until vegetables and pasta are tender.
Remove the meat from the chicken and add back into the soup, discard bones and skin. Add the parsley.
Place the beaten eggs in a bowl. Slowly add 1 cup of hot soup broth, whisking constantly to temper the eggs. Pour the tempered eggs into the soup. Season with salt and pepper to taste and serve.
Amy Eats the World in...
Thailand: Chicken Satay
Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burger
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Milk
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade)
Puerto Rico: Arroz con Tocino (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Portugal: Bitoque (Steak & Eggs)
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies)
Trinidad & Tobago: Trini Macaroni Pie
Iraq: T'bit (Slow Cooked Chicken & Brown Rice)
Fiji: Fijian Creamy Lentil Soup (Dhal)
Senegal: Cafe Touba (Senegalese Spiced Coffee)
Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast)
Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce
Bangladesh: Shemai (Sweet Vermicelli Pudding)
The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep)
Laos: Khao Piak Sen (Lao Chicken Noodle Soup)
Jamaica: Chicken & Pumpkin Soup
Vietnam: Vietnamese Chicken Porridge (Chao Ga)
Sudan: Red Lentil Soup (Sudanese Addas)
Luxembourg: Bouchée à la Reine (Vol-au-Vent)
Uruguay: Pasta Caruso