Beef Vegetable Soup With Dumplings
- 1 small soup bone
- 2 1/2 qts. hot water
- 1 bunch carrots
- 2 medium size onions
- 1 small stalk celery
- 1/2 head cabbage
- 2 lbs. ribs of beef
- 1 beaten egg
- 1 Tbsp. butter
- 1/2 cup water
- flour (enough to handle)
When buying soup bone, ask for the upper part of the shank. Boil the soup bone and cut the ribs of beef in the water. Skim and add cut vegetables to stock when soup meat has boiled about 2 hours in a slow boil. When soup is done, add dumplings.
For dumplings: Boil for 5 minutes either in soup stock or boiling salted water, in covered kettle.
By Robin from Washington, IA
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