Vegetables And Meat Dumplings Soup Recipe
The vegetables and meat dumplings soup is made with mixed vegetables and beef dumplings. Made with breadcrumbs and seasoned to taste, the beef dumplings are cooked and served with the soup. The vegetable and meat dumplings soup also has fresh mushrooms and egg noodles in it and is very filling indeed.
Ingredients
| Meat Dumplings | ||
| Bread slice | 2 | |
| Lean ground beef | 1/2 pound | |
| Salt | To Taste | |
| Pepper white | 1 | |
| 5 cups beef bouillon | ||
| 1/4 head savoy cabbage (green cabbage can be substituted) | ||
| Leek | 1 (Soup) | |
| Mushrooms | 2 Ounce (Soup) | |
| Stalk celery | 1 (Soup) | |
| Oil | 1 Tablespoon (Soup) | |
| Onion | 1 Small, chopped (Soup) | |
| Frozen peas | 2 Ounce (Soup) | |
| Egg noodles | 4 Ounce (Soup) | |
| Salt | To Taste (Soup) | |
| Pepper white | 1 (Soup) | |
| Soy sauce | 1 Tablespoon (Soup) | |
| Sherry | 3 Tablespoon (Soup) | |
Directions
Prepare dumplings.
Soak bread in small amount cold water; squeeze as dry as possible.
Mix with beef and salt and pepper to taste.
Bring bouillon to boil.
Using 1 teaspoon meat mixture, form little dumplings; drop into boiling broth.
Reduce heat; simmer 10 minutes.
For soup, slice cabbage, leek, mushrooms and celery.
Heat oil in large saucepan.
Add onion; cook until golden.
Add sliced vegetables; cook 5 minutes.
Remove dumplings from beef broth with slotted spoon; drain on paper towels.
Keep warm.
Strain broth; add to vegetables.
Add peas and noodles; simmer 15 minutes.
Return dumplings to soup.
Season with salt, pepper, soy sauce, and sherry.
Soak bread in small amount cold water; squeeze as dry as possible.
Mix with beef and salt and pepper to taste.
Bring bouillon to boil.
Using 1 teaspoon meat mixture, form little dumplings; drop into boiling broth.
Reduce heat; simmer 10 minutes.
For soup, slice cabbage, leek, mushrooms and celery.
Heat oil in large saucepan.
Add onion; cook until golden.
Add sliced vegetables; cook 5 minutes.
Remove dumplings from beef broth with slotted spoon; drain on paper towels.
Keep warm.
Strain broth; add to vegetables.
Add peas and noodles; simmer 15 minutes.
Return dumplings to soup.
Season with salt, pepper, soy sauce, and sherry.
Chef
