Boil 2 lb. beef in 1/2 gallon water. When it has come to a boil, skim and add salt and pepper to taste, a pinch of celery salt, 1 cup onion and 1 cup tomatoes. Simmer at least 2 hours. Add carrots, cabbage, celery, tiny red pepper, more tomatoes if desired and 1/2 cup rice. Cook another hour. Beat 1 egg; add 3 Tbsp. water and 1 cup flour or enough to roll. Roll on floured board and cut into 2 inch squares. Put 1/2 tsp. seasoned ground meat on each square. Fold and pinch ends together. Add these to soup and simmer another 1/2 hour.
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