Kneifla (Beef soup with drop dumplings)

From Gary Wiviott

Serves 12

[Ed: As made by Ellen Wiviott’s mother Dorothy Schuler. The broth for this is not to be believed.]

Ingredients, broth

12 cups water

3 pounds chuck roast, cut in large pieces

1 onion, large, cut in pieces

1 stalk celery, sliced in pieces

6 allspice berries, whole

2 bay leaves

Lawry’s seasoned salt, to taste

salt, to taste

pepper, to taste

1 Knorr bouillon cube (optional)

parsnip (optional)

Preparation

Brown meat, mix all ingredients, and simmer for 3 hours, skimming occasionally. Remove and reserve meat, defat broth. Then make dumplings.

Ingredients, rivula (dumplings)

1 cup flour

1/2 teaspoon salt

1/4 teaspoon baking powder

1 egg

1/2 cup milk

garlic salt, to taste

Lawry’s seasoned salt, to taste

Preparation

Mix dry ingredients, sift (optional). Incorporate egg and milk and mix. Bring broth to a rolling boil. Drop in spoonfuls of dumpling mix. Simmer for 15 to 20 minutes.

Best soup you ever had, leave on stovetop and take small bowlfuls until gone.

Posted: Saturday Mar 27,2010 12:10 PM In Soup Recipes