Mmm... Noodle soup!

In a large pot, bring the turkey broth to a boil over high heat. Reduce the heat to medium.

In a large bowl, beat the egg whites with a mixer on medium or high speed for 2-3 minutes until airy foam forms. During this process, add lemon juice.

Whisk the yolks separately until they lighten, then gently fold into the whites.

Pour half a cup of hot broth into the eggs in a thin stream to temper them.

Carefully introduce the beaten egg mixture into the broth, stirring constantly to prevent the proteins from curdling. Continue stirring for 5 minutes until the broth thickens.

Immediately after that, add the sliced sausage, and after about 5 minutes, add the vermicelli. Cook the soup for another 5-7 minutes until the pasta is al dente and swollen.

Then remove the pot from the heat, season with crushed red pepper flakes, add thinly sliced cabbage leaves, and mix. Cover with a lid.

Let the soup sit covered for 5 minutes to soften the cabbage. Then add lemon juice, salt, and pepper to taste.