Caraway Cabbage Soup With Lemon Dill Spaetzle

• 2 quarts smoked ham stock, clarified
• 2 cups cabbage, shredded & blanched
• 1 cup onion, shredded
• 1 teaspoon caraway seed
• 1/2 cup tomatoes, diced
• 1/2 cup carrot, julienned
• 2 teaspoons dill, chopped
• 1 lb flour
• 1/2 ounce salt
• 4 eggs
• 1 cup milk
• 1/2 cup water
• 1 1/2 tablespoons lemons, zest of

1. Combine cabbage, onions, caraway seeds, diced tomatoes, carrots, and 1 teaspoon chopped dill.
2. Spaetzle: Sift flour and salt into bowl.
3. Make a well in the center.
4. Combine lukewarm milk and water with eggs and pour into the well.
5. Stir in flour, lemon, and remaining dill.
6. Beat dough until bubbles start to form.
7. Force through colander into boiling salted water.
8. When spaetzle noodles float, remove them from the boiling water and cool.
9. Soup: Heat ham stock in large pot. Add garnish to soup stock and simmer for one hour.
10. Add spaetzle and serve

ham stock, cabbage, onion, caraway seed, tomatoes, carrot, dill, flour, salt, eggs, milk, water, lemons

Taken from www.food.com/recipe/caraway-cabbage-soup-with-lemon-dill-spaetzle-2977 (may not work)