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Beef Soup with Spaetzle Recipe
|Chuck beef||1 1⁄2 Pound, cut into 1 1/2-inch cubes (Good Variety)|
|Beef bones||2 Pound, cut into 1 1/2-inch pieces (Ask Your Butcher For Marrow Bones)|
|Beef broth||2 Quart (Canned College Inn Is Excellent)|
|Onions||2 Medium (Each Nailed With A Whole Clove)|
|Bay leaves||2 Small|
|Celery ribs||3 Large, scraped and coarsely chopped|
|Turnip||1 Small, scraped and coarsely chopped|
|Leeks||3 Medium, coarsely chopped (Only The White Part)|
|Carrots||3 Medium, scraped and coarsely chopped|
|Cooked spaetzle||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2959 Calories from Fat 1205
% Daily Value*
Total Fat 134 g205.8%
Saturated Fat 52 g260.1%
Trans Fat 0 g
Cholesterol 449 mg
Sodium 8025.9 mg334.4%
Total Carbohydrates 253 g84.3%
Dietary Fiber 29.9 g119.6%
Sugars 53.6 g
Protein 188 g376.9%
Vitamin A 811.4% Vitamin C 209.6%
Calcium 81.5% Iron 159.8%
*Based on a 2000 Calorie diet
Bring to a boil, cover, then simmer for 1 hour, skimming off any scum rising to the surface.
Remove and discard the onions with cloves and the bay leaves.
Remove the marrow bones.
Scoop out the marrow and return the marrow to the pot.
Add the celery, turnip, leeks, and carrots, then simmer, uncovered, for 40 minutes, or until meat and vegetables are tender.
Stir in the spaetzle and cook 3 minutes.
Taste for seasoning.