| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | German | Soups, Vegetables | 6 | Servings |
INGREDIENTS
| 6 | c | Potatoes; peel & cube |
| 1 1/4 | c | Celery; sliced |
| 1/2 | c | Onion; chopped |
| 5 | c | Water |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| Margarine | ||
| Parsley; chopped | ||
| 1 | Egg; beaten | |
| 1/3 | c | Water |
| 1/2 | ts | Salt |
| 3/4 | c | Flour |
INSTRUCTIONS
JUDY LAUSCH DGSV43A COUNTRY WOMAN 01/93 DROP DUMPLINGS In a kettle, combine first six ingredients; bring to a boil. Reduce heat and simmer until vegetables are tender, about 1 hour. With a potato masher, puree most of the vegetables. For dumplings, combine egg, water, salt and flour. Stir until smooth and stiff. Drop by teaspoonsful into the boiling soup. Cover and simmer until the dumplings are cooked through , about 10-15 minutes. Serve with a pat of margarine and sprinkle with parsley. Yield: 6 servings. A recipe of Mray Beth Jung, CW Food Editor. Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Dec 06, 1998, converted by MM_Buster v2.0l.
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