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A traditional recipe, Moldovan “Zeama” is typically made with homemade egg noodles and whole chicken, which gives the recipe a delicious flavor. You can find the recipe for the homemade noodles under the Miscellaneous category. If you want an easier, faster option, I know Publix sells “fine egg noodles” that can be used instead.

Ingredients:

1 smaller whole chicken (about 3lb), cut up
about 12 cups (3 quarts) water
3 teaspoons salt
1/8 teaspoon black pepper
1/2 medium onion
1 carrot
1/2 big fresh tomato
about 2 cups homemade egg noodles
3 tablespoons lemon juice
1 tablespoon finely chopped lovage herb leaves, or a medium celery stalk
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh dill weed
3-4 small branches fresh thyme

Directions:

Wash the chicken, place it in a deep saucepan and add water. Boil on medium-low heat, until froth rises to the top.
Meanwhile, clean and chop the onion, carrot, tomato and celery (if using that instead of the lovage herb).

Using a skimmer, remove all the froth.

Add salt, black pepper, onion, carrot, tomato and celery (if using).

Cook for about 3 minutes. Add the egg noodles and lemon juice.

Continue cooking on medium-low for about 4 more minutes.
Add the thyme, and finely chopped parsley and dill. If the celery stalk has any leaves, I usually chop them up finely as well and add them together with the other herbs.

Cover, remove from heat. If you let the soup stand for a little while, it allows flavors to blend in, making it taste better.

Serving Suggestions: Moldovans usually serve Zeama with traditional Moldovan corn bread. I will be posting the recipe soon as well.