Brown the meat in the shortening in a large saucepan. Add the onion and cook until the onion is tender. Add the water, grated potato and seasonings. Bring to a boil and simmer, covered, until the meat is tender. Makes 4 to 6 servings of soup. SPAETZLE: Combine the flour and salt; stir in the egg. Gradually add the water until the dough is stiff but smooth. Place on a wet cutting board; flatten. With a wet knife, scrape small pieces of dough off and drop into boiling salted water. Cook one layer of spaetzle at a time; boiling gently 5 to 8 minutes or until done. Remove with a perforated spoon. Serve with Hungarian Goulash Soup, Pea, Lentil, or Tomato soups. It may also be served as a side dish, either tossed with hot melted butter or sauteed in butter. For variety sprinkle with toasted bread crumbs or grated Parmesan Cheese. Recipes From Bread & Soup Cookbook By The Culinary Arts Institute
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|Serving Size: 1 Serving (322g)|
|Recipe Makes: 6|
|Calories from Fat: 227 (43%)|
|Amt Per Serving||% DV|
|Total Fat 25.2g||34 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 116.6mg||36 %|
|Sodium 189.6mg||7 %|
|Potassium 626mg||16 %|
|Total Carbohydrate 50.1g||15 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 46.4g|
|Protein 25.9g||37 %|
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Calories per serving: 531
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