Vegetable Soup with Parsley Dumplings

Share: 

Rate this Recipe: 

Average: 2.6 (5 votes)

Broth

Ingredients

1-3/4 pounds stew meat
2 marrow bones, or 1 pound veal or beef stock bones
1 bunch parsley
2 carrots, chopped
2 celery stalks, chopped
6 cups cold water
1-1/2 pounds vegetables: carrots, green beans, peas, turnips, etc., diced
salt and freshly ground black pepper, to taste

Instructions

Wash the meat and bones, and place into a heavy stockpot with the bunch of parsley, carrots, celery, and cold water. Bring to a boil and simmer gently, covered, for 2 hours. Remove from heat and strain well. (Feed the meat to the dog, or chop up for hash.) Return stock to the pot and boil smartly to reduce it to 1 quart. Skim off any fat. Add the diced vegetables and cook until tender, about 20 minutes. Add salt and pepper to taste.

Dumplings

Ingredients

1 tablespoon butter
pinch of salt water
1-1/4 cups flour
1 whole egg
1 egg yolk
2 tablespoons chopped fresh parsley

Instructions

Place butter, salt, and water into a heavy 1-quart saucepan and bring to a boil. Add flour and stir with a wooden spoon until dough forms a clump. Remove from heat, cool for about 5 minutes, and beat in whole egg. Beat in yolk and chopped parsley. Wet hands and form dough into small dumplings. Add the dumplings to the simmering soup and cook for about 5 minutes, uncovered.

Cooking & Recipes

Yield: 

4 to 6 servings

Comments

Add new comment

How much water for the

How much water for the parsley dumplings? Thanks!

Free Almanac Newsletters

Almanac Weekly Companion 

The Almanac.com General Store

Almanac Recipe Box