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Pepper Pot Soup #1, w/Noodles*, t+t

Source of Recipe

mine
I came up with this one after trying 2 or 3 other recipes.
If you use the 1 1/2 teaspoons of the black pepper, it
will be on the "quite" spicy side, so start with the 3/4
teaspoon first. You can always add more later. My husband likes more fillings so I used the whole package of noodles.

Pepper Pot Soup #1, w/Noodles*, t+t

1/2 pound ground beef
1/2 pound ground pork sausage
2 medium to large potatoes, cut into chunks
1 shredded carrot
3 ribs diced celery
1 small diced onion
1 1/2 teaspoons curry powder
3/4 teaspoon ground black pepper,
...(originally this was 1 1/2 teaspoons but it is
...hot, so unless you have a pepper loving family,
...I suggest using the 3/4 teaspoon)
1 1/2 tablespoons dried parsley
3/4 to 1, 12 ounce package pot pie noodles,
...or bow tie, or your own with recipe below
8 cups chicken broth, (40 ounces), maybe a bit more
4 chicken bouillon cubes

Mix the beef and sausage together.
Place in a medium stock pot with just enough broth to cover.
Use a high heat and bring to a boil.
Stir and simmer, breaking up the meat as cooking.
Add the potatoes, carrot, celery, onion, curry powder, pepper,
parsley, the rest of the broth and the bouillon cubes. Cover.
Simmer until the vegetables and meat are almost tender.
Cook noodles in a separate pot or they will soak up most
of the broth.
Drain and add noodles to the soup and stir.
Add more broth if needed to cover noodles. Cover.
Continue to simmer until the vegetables are done to your liking.
Makes 6 - 8 servings.


noodle dumplings:

2 cups flour
1 teaspoon salt
2 eggs

Combine all ingredients and add enough cold water a
little at a time to make a stiff dough.
Roll out very thin on a floured surface.
Slice into thin strips.
Drop into boiling water and let cook for about 10 minutes.
Rinse with cold water and drain. Add to soup.