Put all ingredients for soup except for milk and chives into kettle and simmer until veggies are tender. Add milk and chives. Bring to slow boil.
Spoon dime sized amounts of knoephla dough into soup. The dough slides off the spoon easily when dipped into simmering broth. Keep the spoon dips dime sized as they do grow while cooking in the broth! Simmer 20 to 30 minutes, stirring occassionally.
For the Stock: Combine all the
For the soffritto, process all ingredients
en to 350 degrees.
For the meatballs,.
In
For the wontons, combine ground chicken,
gain (3rd boil).
FOR THE SOUP:
In large pan bring
For the Soup:.
Cut of tops and
For Wontons:
Heat a large
immering and leave to bubble for an hour or so.
For the soup: put the beetroot, carrots, parsley
ntil ready to use.
FOR THE SOUP: melt the butter in
he ingredients from the first (for the stock) section in a
for wonton soup broth :
Simmer broth, ginger &
For the turkey broth.
Melt
For the soup:.
Soak salt meat or sparerib and peas overnight. Drain off water. Add 6 cups of water and onion and simmer gently for 3 hours. About 20 minutes before serving, add vegetables.
Make doughboys as follows:.
Cut butter into small pieces into small pieces in the flour, baking powder and salt. Add water or milk to make a soft dough. Drop by teaspoonfuls into soup. Cover pot tightly and cook for 15 minutes.
FOR THE MEATBALLS: Combine the first
and saute, while stirring occasionally, for 3-4 minutes or until
lid, and simmer until knoephla begin to float, about 10
In a big soup pot add water and broth,
Saute margarine, potatoes and onions.
In a kettle, boil water and chicken soup base.
To make Knoephla, mix together flour, eggs and milk or water to form dough.
Season dough with onion flakes; knead well.
Roll into a rope and cut into small pieces; drop into boiling water.
Boil for 5 minutes.
Then add 3 cups milk, the sauteed potatoes and onions from before.
Add 2 cups cream.
Season with crushed parsley flakes and pepper.
Simmer.
Do not boil until potatoes are soft.
EAT!