Pennsylvania Dutch - Vegetable Soup w/Butter Balls
Source of Recipe
from wwr
Recipe Introduction
The Pennsylvania Dutch have dozens of traditional soups, many
of which are often served as a main course or one-dish meal. The
butterballs are actually small dumplings and are often added to
many other soups as well.
Pennsylvania Dutch - Vegetable Soup w/Butter Balls
for the soup:
8 cups (2 L) beef or chicken stock
4 medium potatoes, peeled and diced
2 carrots, diced
2 turnips, peeled and diced
2 tomatoes, diced
1 cup (250 ml) fresh, canned, or frozen corn kernels
1/2 cup (125 ml) uncooked rice
Salt and freshly ground pepper to taste
for the butterballs:
6 Tbs (90 ml) all-purpose flour
2 tsp (10 ml) butter
Salt to taste
water
Combine the soup ingredients. Bring to a simmer over high heat.
Reduce the heat, cover and simmer until the vegetables and
rice are tender, 20 to 30 minutes.
Mix the butterballs ingredients, with enough water to make a
stiff paste. Roll into small balls and boil in the soup for 5
minutes before serving.
Makes 6 to 8 servings.
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