| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Dutch |
Penndutch, Soups |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Soup meat |
| 2 |
qt |
Water |
| 4 |
|
Egg |
| 1 |
c |
Flour |
| 2 |
tb |
Butter |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Milk |
INSTRUCTIONS
Add the water to the soup meat, season to taste and cook slowly for several
hours. A half hour before serving time, make soup balls as follows: combine
the salt and flour and work in the butter. Beat the eggs and add to flour.
Stir in the milk, using only enough to make batter thin enough to drop by
spoon. Drop by spoonfuls into the boiling hot broth and cook for 10
minutes. Serve in hot soup at once. Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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