Dumpling soup is a recipe that has always been a staple in my family, especially in the cold winter months. Everyone loves a nice warm hearty soup on a rainy December day. It’s a simple but nourishing and filling recipe, and is not too expensive to make. It’s a German recipe that has been passed down generations, starting with my great great grandmother, and made it all the way to my mom.
Because this recipe has been passed down through teaching the next generation rather than through written recipe, it’s fairly unspecific since there are instructions such as “quite a bit of…” so I’ve added the amounts that my mom has found work best for her. Depending on how you like your food seasoned, it may take some trial and error to perfect it.
What you will need:
- Meat soup bone
- 1 tbsp salt
- 3- 5 carrots
- Celery heart
- 28 oz. can of tomatoes
- 8- 10 cups water
- 1 onion
- 6 eggs
- 3/4 tsp salt
- 1/4 cup water
- 2- 2 and 1/4 cup of flour
To make dumplings, beat eggs with a fork. Add salt and cup water. Add flour until sticky.
Season the meat bone and brown it. Chop carrots, celery, tomatoes, and onion and add to pot. Fill pot with water; add tablespoon of salt to water. Cook for 2-4 hours. Remove bone from pot, let cool a little and then remove meat from bone. Bring soup to a boil and return meat. Add dumplings. Soup must be boiling when dumplings are added. Lower heat to medium low and cook covered until dumplings are done and rise to the top— about 1/2 hour. Add seasoning to taste depending on the flavor of the meat.
