3 lb Soup meat
2 qt Water
4 lg Eggs
1 c Flour
2 tb Butter
1/2 ts Salt
1/2 c Milk
Add the water to the soup meat, season to taste and cook
slowly for several hours. A half hour before serving
time, make soup balls as follows: combine the salt and
flour and work in the butter. Beat the eggs and add to
flour. Stir in the milk, using only enough to make
batter thin enough to drop by spoon. Drop by spoonfuls
into the boiling hot broth and cook for 10 minutes.
Serve in hot soup at once.
Recipe FROM: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
