Meatball and Mung Bean Soup With Buckwheat Noodles - flour

Method

• Sift flours together onto a clean, dry, flat surface.
• Make a well into the top of the flour mound and add eggs and oil.
• Use a fork to beat eggs, slowly incorporating the flour.
• Add water if needed to form a smooth dough.
• Knead the dough until it is smooth and elastic.
• Cover with plastic wrap and allow to sit at least 1/2 hour (up to overnight).
• Divide dough into 6 equal pieces and flatten by hand.
• Set pasta roller to widest opening and pass each piece through.
• Reduce the opening and roll the dough again.
• Repeat with the next smallest opening.
• Cut the strips into noodles and allow to dry (for use later) or use fresh.
• Saute onion, celery and garlic in olive oil until tender.
• Remove from heat and cool.
• Place pine nuts on a cookie sheet and toast in a 350F oven for 10 minutes, shaking the pan after five minutes.
• In a bowl, combine onion mixture with herbs, tomatoes, turkey, pine nuts and bread crumbs.
• Form meatballs and place on baking sheet.
• Bake at 350F for 25 minutes.
• In a saucepan, combine rice and beans with 1 cup water.
• Bring to boil; reduce heat, cover and simmer until tender (about 1 hour).
• In a stockpot, heat stock to a boil.
• Drop in noodles.
• Add meatballs, beans, rice, and vegetables and heat through.