Soup "Hamrashi" of beans and noodles

A culinary recipe of Georgian cuisine with such a poetic name, in the truest sense of the word, appeared on the label from a set of Chinese enameled pots. Hamrashi soup made of beans and noodles illustrated the purpose of the largest pot from this set. And if so, then the only thing left is to cook the soup, since all the ingredients were at hand. First I put the beans to soak in warm water. Then he separated the bones from the flesh of the mutton. I put broth to cook from the bones, and twisted the pulp with onions into minced meat through a meat grinder. I cook homemade noodles by kneading a steep dough on water, egg, salt and flour, rolling it into a layer literally a millimeter thick, and then sprinkling the layer with onions and cutting it into strips about 5 millimeters wide, chopped noodles with a small knife. Before adding the noodles to the broth, I shake off the excess flour. I put meatballs-balls formed from minced meat, noodles and beans boiled in advance into the broth. I cook soup, periodically tasting for salt and checking readiness. I add a little melted butter, chopped cilantro and dried ground mint to each plate. I serve wine vinegar separately, so that those who wish can season their own food. Everyone who likes the taste of mutton will be satisfied. It is more aesthetically pleasing to serve in clay bowls, but the most ordinary soup plates will also do.