Tomato Soup with Small Meat or Potato Dumplings

Ingredients

• 1 qt. can of tomatoes
• 1 qt of water
• 1 % tbsps. of butter
• % tbsp. of sliced onions
• Salt to suit taste
• 1 pincli of pepper
• 2 heaping tbSps. of flour
• 1 tbsp. of sugar
• V* lb. beef
• 1 egg
• % lb. pork
• 1 tbsp. of butter
• % cup grated potatoes
• 2 tbsps. of flour
• % egg

Method

1. 1

   Tomatoes are cooked in the water for 10 minutes.

2. 2

   The butter is melted and the onions put in and stewed a little, then the flour is stirred in and the whole is put into the soup.

3. 3

   Salt, pepper and sugar are added and after a few minutes boiling the whole is strained.

4. 4

   The meat dumplings contain beef, pork, 1 egg, butter, salt and pepper, which is all mixed and small dumplings are formed.

5. 5

   The potato dumplings are made of mashed or grated boiled potatoes which are mixed with 1 egg, flour, salt and pepper.

6. 6

   Small dumplings are formed and rolled in flour.

7. 7

   The tomato soup must be boiling when the dumplings are put in, and boil for 10 minutes.

8. 8

   Serve the soup at once with the dumplings in it.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 10. The excerpt below is the record exactly as published.

TOMATO SOUP WITH SMALL MEAT OR POTATO DUMPLINGS. Quantity for 6 Persons. 1 qt. can of tomatoes % tbsp. of sliced onions 1 qt of water Salt to suit taste 1 % tbsps. of butter 1 pincli of pepper 2 heaping tbSps. of flour 1 tbsp. of sugar Meat Dumplings. V* lb. beef 1 egg % lb. pork Salt and pepper to suit taste 1 tbsp. of butter Potato Dumplings. % cup grated potatoes 2 tbsps. of flour % egg

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