Filled Noodle Soup

  1. Combine stew meat and water in a large stock pot; bring to a boil. Add tomatoes, diced onion, salt, and pepper. Reduce heat; cover and simmer 2 hours, stirring occasionally. Add cabbage, carrots, celery, rice, and red peppers, if desired; simmer, uncovered, 1 hour, stirring frequently.
  2. Cook ground beef in a skillet over medium heat until browned, stirring to crumble; remove meat with a slotted spoon, reserving drippings in skillet. Saute chopped onion in drippings until tender; drain well. Combine cooked ground beef and sauteed onion in a small mixing bowl, stirring well; set aside.
  3. Place eggs in a medium mixing bowl; gradually add flour and baking powder, stirring until mixture forms a soft dough. Turn dough out onto a floured surface, and knead 2 minutes.
  4. Divide dough in half. Roll each half to 1/16-inch thickness on a lightly floured surface; cut each into a 16- x 12-inch rectangle. Cut each rectangle into twelve 4-inch squares. Let dough rest on floured surface at room temperature 30 minutes.
  5. Place a heaping tablespoon of ground beef mixture in center of each square. Moisten edges with water; fold squares in half. Press pastry edges firmly together with a fork.
  6. Gently stir filled noodles into soup; cover and simmer an additional 30 minutes. Ladle into individual soup bowls, and serve immediately.

beef stew meat, water, tomatoes, onion, salt, pepper, cabbage, carrots, stalks celery, regular rice, red peppers, ground beef, onion, eggs, flour, baking powder

Taken from www.myrecipes.com/recipe/filled-noodle-soup (may not work)

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