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Home >> Penn. Dutch Recipes >> Delicious Soup Recipes >> Rich Soup Recipes

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Vegetable (with Butter Balls) Soup III

Makes 8 servings.Pennsylvania Dutch Cooking from AlansKitchen.com

Ingredients

  • 1 - soup bone (beef with meat)
  • 2 - quarts water
  • 1/2 - head cabbage, chopped
  • 4 - potatoes, diced
  • 1/2 - cup turnips, diced
  • 2 - cups corn (fresh or frozen)
  • 2 - cups carrots, diced
  • 1 - cup string beans, cut fine
  • 1/4 - cup barley
  • 1 - cup tomatoes
  • 1/2 - teaspoon salt
  • 1/8 - teaspoon pepper

Butter Balls

  • 1 - teaspoon butter
  • 3 - Tablespoons flour
  • 1/2 - teaspoon salt
  • 1 - Tablespoon water, to blend

Directions

  1. In a stockpot at moderate heat, add soup bone and cover with water.  Cook for between 2 to 2-1/2 hours. 

  2. Add cabbage, potatoes, turnips, and cook 10 minutes.  Next, add the corn, carrots, and string beans. Cook for 10 minutes. 

  3. Add the barley and last the tomatoes. Cook for 10 minutes. 

  4. When are ingredients are well cooked, turn down heat to low and simmer for a minute or two. 

Butter Balls

  1. In a small bowl, combine the butter, flour, salt, and water and form into balls with floured fingers.  You want to form them about the size of a walnut. 

  2. Drop balls into bubbling soup, cover tightly, and boil 5 minutes.

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