Soup & Dumplins’


3/4 to 1 lb soup meat or chuck roast or short ribs
2 stalks celery chopped, include leaves
2 med carrots, peeled and chopped
1 extra lg (or 2 med ) onion, chopped
1 tbsp dry, crushed parsley
1/8 tsp garlic salt
salt and pepper to taste
1 pint whole tomatoes, slightly crushed-use juice

4 cups flour
5 whole eggs
1 tbsp olive oil
salt and pepper to taste

How to prepare

Place the meat in the soup pot (This will make about 8 qts of soup) andcover with water. Heat on high and bring to boil. Boil the meat until aheavy scum forms. Remove from heat and drain pot. Wash off the meat withhot water and clean out the pot well. Put the meat back into the pot and add the remaining ingredients. Addenough water to cover everything well, up to about 2″ from the rim of thepot. Heat to a slow simmer, almost cover the pot (tilt the lid) and letthe soup simmer for about 4 hours – adding water and salt as needed. OPTIONAL: Cube one or two potatoes and place them in the soup about 1hour before serving the soup.

Dumplins’ (these are quite hard, but delicious)
Mix all together and form into a ball. This will be a very hard and quite dry ball. If you want the dumplings a little softer, add about 1/4 to 1/2 cup milk.
Remove the meat from the pot. Add enough water to bring the soup to theoriginal level and bring the soup to a hard boil. When the soup isboiling hard, start pinching off a little bit of the dumpling dough andadding it to the soup-about 1″ by 1/2″ pieces. These will fall to thebottom of the pot. After all the dough is used, keep the soup boiling andstir to keep the dumplings from sticking to the bottom of the pot. Whenthe dumplings are done they will float to the top of soup. Serve the soup and grate some parmesan or romano cheese into each bowl.

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