Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Place beef, soup bone, salt and 4 quarts of
Brown soup meat and bone.
Add onion, salt and pepper and water.
Cover and simmer over low heat until meat is tender, 2 1/2 to 3 hours.
Strain off the beef broth.
Add remaining vegetables to the broth and simmer slowly until vegetables are tender, about 1 hour.
Cut cooked meat from bones into small pieces and add to soup.
Serve with crusty bread.
Serves 16.
n large kettle, place shin beef with bone, water, salt and beans
Place beef bone in a soup kettle; cover with water and
Boil beef bone and onion in soup pot filled half way with water for 20 minutes.
Add barley and simmer for another 15 to 20 minutes.
Remove beef bone and cut off cooked meat.
Chop meat into small pieces and return to pot.
Add carrot and cabbage.
Simmer until carrot is tender.
Combine ham bone, beef bone, bacon, potatoes, onions and water in stock pot.
Cook until vegetables are almost tender.
Add undrained beans, pepperoni and saffron.
Stir in salt to taste. Simmer for 45 minutes or to desired consistency, adding additional water as needed.
Remove bones.
Cut off meat and return to soup. Heat to serving temperature.
Ladle into soup bowls.
Soak garbanzos overnight with a tablespoon of salt and enough water to cover beans.
When ready to cook, drain the salted water from the beans and put in the ham bone and beef bone with 2 quarts of water.
Cook for 45 minutes on slow fire.
Fry bacon and onions (onions having been chopped fine).
Place these in the pot, adding potatoes, saffron and salt.
When potatoes are done, remove from fire and add chorizo cut in thin slices.
Soak garbanzos overnight with a tablespoon of salt in sufficient water to cover beans.
When ready to cook, drain the salted water from the beans and place them with the beef bone and ham bone in 2 quarts of water.
Cook for 45 minutes over slow fire.
Fry the white bacon with paprika and onion and add to the beans with the potatoes, saffron and salt to taste.
When potatoes are done, remove from fire and add chorizo.
Put beef bone in a pot; cover with water and boil.
After water comes to a boil, add the parsley, onion, potato, carrots and salt and pepper to taste.
Cook until the vegetables are a little tender.
Remove the beef bone.
Add the escarole (cut up each leaf 2 times).
Cover and let it cook until tender (add water if needed).
You can add small meatballs.
uart soup kettle and add 2 quarts of water, ham and beef bone
Soak the beans overnight.
Put the beans, ham hock and beef bone in 2 quarts water.
Cook 45 minutes.
Cut bacon and onion into 5 pieces and fry until onions are browned.
Add the bacon and onions to the beans.
Add the diced potatoes, salt, saffron and sliced sausage.
Continue cooking until the potatoes are well done.
Into a 4-quart container, with a heavy bottom, put split peas, beef bone and cold water.
Place container over medium heat and bring to boiling point.
Reduce heat, cover and simmer.
edium-high heat. Carefully add beef brisket and brown the meat
In Dutch oven or heavy saucepan, heat oil and brown garlic until golden; add meat and brown well.
Stir in onion recipe soup mix, tomato paste, flour, chili powder, oregano, water and tomatoes.
Bring to boil while stirring, then simmer, covered, 2 to 2-1/2 hours, or until meat is tender.
If desired, serve with hot, buttered noodles and grated Parmesan cheese.
Wash beef; pat dry with paper towels.
ver medium-high heat. Saute beef sirloin tips with onion in
Brown ground beef; drain.
Chop onion, peppers and cabbage. Add to beef in large soup pan.
Add remaining ingredients and simmer 1 hour.
Serves 8 to 10.
Place beef cubes and soup bones in a 4 to 6-quart pot and cover with water.
Bring to a boil; cover, reduce heat and cook at a slow boil for 1 hour to make beef stock.
Then cut up and add cabbage, then add diced onion, tomatoes and tomato sauce, salt and sugar.
Bring to a boil.
Cover.
Reduce heat and cook at a slow boil for 2 hours.
Empty beef into large soup pot; cover with water and