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

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Vegetable (with Noodles) Soup II

Makes 6 servings.Pennsylvania Dutch Cooking from AlansKitchen.com

Ingredients

  • 3 - pounds stew beef
  • 2 - quarts water
  • 3 - potatoes, diced
  • 2 - large yellow onions, chopped
  • 1/2 - teaspoon salt
  • 1/8 - teaspoon pepper
  • Noodles
    • 2 - Tablespoons flour
    • 1/4 - teaspoon salt
    • 2 - eggs, beaten
    • 2 - teaspoons cold water

Directions

  1. In a stockpot at moderate heat, cook the beef 1-1/2 hours or until meat is tender. 

  2. Add the potatoes, onions, salt, and pepper. 

  3. Simmer until the potatoes are soft and drop in the noodles.

Noodles

  1. To make noodles, sift together flour and salt and mix into beaten eggs. 

  2. Add the water and stir the mixture to a past that you can roll on a floured board. 

  3. Roll very thin, shape into a long, narrow roll, and slice across the roll, very thin, with a sharp knife. 

  4. Unroll and drop the noodles into the cooking soup. 

  5. Cook the noodles 15 minutes or until they are tender.

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