SOUP
SPATZLE
Brown meat in oil in soup pot. Add broth, juice, beer, onion, celery, chili
powder, basil, garlic, and bay leaves. Bring to boil, reduce heat and
simmer covered 2-3 hours. Add carrots and green beans and simmer until
tender. Add mushrooms and spatzle and cook 10 minutes more. Noodles can be
used in place of spatzle. SPATZLE: Beat eggs slightly. Combine flour, salt,
and nutmeg. Beat eggs into flour mixture. Gradually add 1/2 c. milk, then
add more milk a tablespoon at a time until the mixture is smooth, soft, and
quite moist. Pour some of the batter into a colander and press it through
the holes with a spatula into boiling salted water. Cook 5 minutes or until
tender, stirring occasionally. Remove with a slotted spoon and add to soup.
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