SOUP BODY 2 medium Onions, minced 2 tablespoons Fat 2 pounds Beef shank or chuck, cubed 2 teaspoons Salt 1 tablespoon Paprika 2 Tomatoes, sliced 2 teaspoons Flour 1 Parsnip, diced 1 Carrot diced 1 Green pepper, chopped 2 Potatoes, cubed Salt Chopped parsley PINCHED NOODLES 1 Egg Flour Salt Parsley, minced (optional)
Instructions:
Soup Body Sauté the onion in fat until golden. Add the beef and stir until well browned. Add salt, paprika, and tomatoes, and let simmer (adding a little water to prevent over-browning) for 30 minutes. Sprinkle the flour over the meat, stir, and pour enough water to cover the meat well. Add carrot, parsnip, green pepper, and bring to a boil. Turn to low heat and simmer for 10 minutes. Add potatoes and more water (to soup consistency). Salt to taste. Simmer until potatoes and meat are well cooked. Pinched Noodles Combine ingredients with enough flour to make a medium dough. Drop tiny noodles from a spoon into simmering soup. When the noodles float to the surface, they are done. A good alternative to the spoon is to put the dough on a cutting board, use a flat edged knife to cut off a portion of the dough, roll the portion along the length of the board (producing a length like a piece of licorice) and then cut of 0.75 inch pieces to drop in the soup. Note that this can be done right over the pot. Add "pinched noodles" and boil a few minutes longer with the chopped parsley. Do not add to many noodles as they are there only to add a different flavour and consistency (versus the intent to bulk up the soup). Serve in a deep bowl.
From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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