INGREDIENTS

INSTRUCTIONS

SOUP BODY
PINCHED NOODLES
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

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”