Update my dinner status, I'm making this tonight.
5 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
JUDY LAUSCH DGSV43A
COUNTRY WOMAN 01/93
DROP DUMPLINGS
Preparation
In a kettle, combine first six ingredients; bring to a boil. Reduce heat and simmer until vegetables are tender, about 1 hour. With a potato masher, puree most of the vegetables. For dumplings, combine egg, water, salt and flour. Stir until smooth and stiff. Drop by teaspoonsful into the boiling soup. Cover and simmer until the dumplings are cooked through , about 10-15 minutes. Serve with a pat of margarine and sprinkle with parsley. Yield: 6 servings. A recipe of Mray Beth Jung, CW Food Editor. Posted to JEWISH-FOOD digest by Nancy Berry on Dec 06, 1998, converted by MM_Buster v2.0l.
