INGREDIENTS

INSTRUCTIONS

Soup Body  Saute the onion in fat until golden.  Add the beef and stir
until well  browned.  Add salt, paprika, and tomatoes, and let simmer
(adding a  little water to prevent over-browning) for 30 minutes.
Sprinkle the  flour over the meat, stir, and pour enough water to cover
the meat  well. Add carrot, parsnip, green pepper, and bring to a boil.
Turn to  low heat and simmer for 10 minutes.  Add potatoes and more
water (to  soup consistency). Salt to taste.  Simmer until potatoes and
meat are  well cooked.  Pinched Noodles  Combine ingredients with
enough flour to make a medioum dough. Drop  tiny noodles from a spoon
into simmering soup. When the noodles float  to the surface, they are
done.  A good alternative to the spoon is to  put the dough on a
cutting board, use a flat edged knife to cut off a  portion of the
dough, roll the portion along the length of the board  (producing a
length like a piece of licorice) and then cut of 0.75  inch pieces to
drop in the soup.  Note that this can be done right  over the pot.  Add
"pinched noodles" and boil a few minutes longer with the chopped
parsley.  Do not add to many noodles as they are there only to add a
different flavour and consistency (versus the intent to bulk up the
soup). Serve in a deep bowl.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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